Seasonal offerings
Our Menu
Every dish is crafted from ingredients sourced within 100 miles of our kitchen, changing with the rhythm of the seasons.
Starters
Roasted Beet Salad
Golden and ruby beets, whipped goat cheese, candied walnuts, sherry vinaigrette.
Mushroom Crostini
Wild mushroom ragout, truffle oil, fresh thyme, toasted sourdough.
Butternut Bisque
Roasted butternut squash, coconut cream, toasted pepitas, smoked paprika oil.
Burrata & Stone Fruit
Fresh burrata, sliced stone fruit, basil oil, flaky sea salt, grilled flatbread.
Charred Octopus
Tender octopus, romesco sauce, pickled fennel, preserved lemon gremolata.
Mains
Pan-Seared Duck Breast
Lavender-honey glaze, roasted parsnip puree, cherry jus, wilted watercress.
Grilled Halibut
Line-caught halibut, saffron beurre blanc, spring peas, charred scallion.
Braised Short Rib
Twelve-hour red wine braise, celery root mash, horseradish cream, crispy shallots.
Wild Mushroom Risotto
Arborio rice, foraged mushrooms, Parmigiano-Reggiano, herb oil, pea shoots.
Herb-Crusted Lamb Rack
Dijon and herb crust, white bean cassoulet, rosemary jus, roasted tomatoes.
Roasted Chicken Provencal
Free-range half chicken, olive tapenade, roasted fingerlings, sauce vierge.
Desserts
Lavender Creme Brulee
Classic custard infused with fresh lavender, caramelized sugar crust.
Warm Fig Tart
Buttery pate sucree, frangipane, fresh figs, honey mascarpone, crushed pistachios.
Dark Chocolate Pot de Creme
72% Valrhona chocolate, fleur de sel, chantilly cream, cocoa tuile.
Poached Pear
Saffron and vanilla poaching liquor, almond cake, creme anglaise.
Cheese Plate
Three rotating selections, house-made jam, honeycomb, toasted walnut bread.
Menu changes weekly. Please inform your server of any dietary needs or allergies. An 18% gratuity is added to parties of six or more.