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Served Tuesday - Sunday
amuse
chef's selection
to start
choice of:lobster bisque
crème fraîche, oloroso sherry, chiveslocal farm garden salad
champagne vinaigretteVegetarian
traditional steak tartare
capers, mustard seeds, cornichons, house made potato chips to follow
choice of:salmon strudel
leek, fennel, yu choy, dill & english pea beurre blanc rustic chicken fricassee "en vol au vent"
cremini mushroom, rainbow carrotswild & tame mushroom aglio e olio
house made spaghettini Vegetarian
to finish
spring blackberry tarte
blackberry & white chocolate ganacheblueberry shortcake cobbler
house made chantilly, coulisbottom of page