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DINNER MENU


starters

bologna sandwich, fried egg, brioche, mustard aïoli 11
smoked arctic char, ramp mascarpone, pickled ramps, everything spice, pletzel bread 13
country ham wrapped asparagus, pheasant egg, frisée, nettles 12
lamb manti dumplings, spiced farmers cheese, golden raisin, chile oil, radish, mint 13
pork belly steamed buns, bulgogi sauce, pickles 12
maple roasted pork jowl, pea salad, buttermilk vinaigrette 12
charcuterie to share 18
king trumpet mushroom crudo, hazelnuts, hazelnut oil, banyuls, pecorino 10
korean bone broth 12

pasta

garganelli, fresh peas, jambon royale 16/23
goat cheese gnocchi, asparagus, asparagus cream, pecorino cheese 15/22
corzetti, braised lamb neck, nettles 15/22

entreé

pork x 3, salsa verde, spring onions, sautéed spring greens, ricotta salata 25
roasted duck breast, rice cake “tteokbokki,” sugar snap peas, green onions, spicy honey mustard 28
ramp crusted halibut, peas, favas, black truffle, tomato confit 30
roasted leg of lamb, candied baby carrots, caramelized turnip, lime-pickle yoghurt, sesame 28
roasted parsnip, masa cake, sauce pipian, black beans, queso fresco 22

sides

asparagus gratin 6
greens in nettle cream with pancetta 6
white cheddar drop biscuits 6