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Lunch
to share
mille fleurs deviled eggs
crispy capers, micro greens
smoked salmon on country bread crostini
dill herb crème, capers, pickled red onions
chef's selection oysters
champagne cucumber mignonette
osetra caviar tin
crème fraîche, chives, buckwheat blinis, potato gaufrettes
to start
red bell pepper soup
caramelized onions, confit garlic
traditional lobster bisque
chives, creme fraiche, oloroso sherry
red wine poached pear & belgian endive salad
shropshire crumble, spiced candied walnuts, roquefort dressing
sage hill farms multicolored beet salad
goat cheese, arugula, horseradish emulsion
Vegetarian
garnet yam gnocchi
brown butter, fried sage, toasted pepitas, grana padano
Vegetarian
traditional escargots
garlic & herb butter, house-made epi baguette
main course
avocado on toasted brioche
fried egg, crispy garlic, micro greens
Vegetarian
vegetarian carnaroli risotto
creamy tomato, english peas, grana padano
Vegetarian
jidori chicken breast salad
beluga lentils, farmers greens, grain mustard dressing
traditional duck confit
baby rainbow carrots, polenta cake, sugar snap peas, lingonberry
mille fleurs lobster salad
mangos, grapefruits, avocado, lemon emulsion
almond crusted sea bass
local famers ratatouille, tomato beurre blanc
prime double beef burger
house-made bbq, onion rings, bacon, gruyère
traditional wienerschnitzel
veal loin, potatoes gratin, lemon caper sauce
prime hanger “steak frites”
sauce au poivre, fries
pan seared venison
caramelized cauliflower puree, long beans almondine, blackberry gastrique
sides
truffled french fries
truffle oil, grana padano
Vegetarian
beer-battered onion rings
house-made bbq
Vegetarian
chino's sweet corn
espelette
Vegetarian
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