Dinner Menu

OYSTERS*
on the half-shell (gf/df)
3pc 12 | half dozen 24 | dozen 44

CAULIFLOWER SOUP
sour cherry compote, fennel, marcona almond (gf/df/veg)
15

CHICORY SALAD
winter citrus, candied walnuts, gorgonzola piccante, sherry vinaigrette (gf/veg) (df available)
15

SALMON CARPACCIO*
preserved yuzu, trout roe, mizuna, rugbrød (gf/df available)
16

BISON TARTARE*
harissa aïoli, watermelon radish, cilantro, dried olive, socca (gf/df)
21

ROASTED FOIE GRAS*
parsnip toast, red cabbage, kumquat confit (df)(gf available)
22

SPAGHETTI NERO
octopus, prawn, mussels, fra’ diavolo (gf/df available)
24/34

CAVATELLI
goat cheese, ‘nduja, kale, pine nuts, blood orange (gf/veg available)
20/28

CARAMELLE
celeriac, parmigiano vacche brune, hazelnuts, brown butter (veg)(gf available)
20/28

SOURDOUGH BIGOLI 
pancetta, black pepper, duck egg yolk, pecorino cheese (gf/veg available)
20/28 

ORECCHIETTE
wild boar ragu, crispy chickpeas, saffron, ricotta di bufala (gf/df available)
21/29

HALIBUT*
artichoke, oca, sorrel, squid ink brioche, vin jaune (gf/df available)
36

STEELHEAD TROUT*
braised cabbage, black trumpet mushroom, tarragon, sauce chasseur (gf)(df available)
32

SCALLOPS*
spinach risotto, sour orange, romanesco, espelette pepper (gf)(df/veg available)
34

PORK CHOP* 
tamarind glaze, ancho mole, sweet potato, escarole, thai basil (gf/df)(veg available)
37

ROASTED DUCK BREAST* 
five spice, yu choy, fried dumpling, hoisin purée, shinko pear (gf)(df available)
34

GRILLED BEEF PICANHA* 
leek, bone marrow, carrots, parsley pistou (gf)(df/veg available)
35

DOROTHY’S POT ROAST
pommes aligot, confit mushroom, rosemary broth  (gf)(df available)
34 with foie gras 48