Starters

Burrata Salad
winter chicory salad, truffle vinaigrette, honey crisp apple, poppy seed tulle

Pumpkin & Chestnut Agnolotti Pasta
bay scallops, brown butter sage, black trumpet mushrooms

Butter Poached King Crab
melted leeks, roasted wild mushrooms, champagne butter sauce

Roasted Beet Salad
fennel, pistachio, goat cheese, blood orange, apple balsamic

Truffle Cauliflower Bisque
with poached lobster

Oysters Rockefeller
creamed spinach, crispy prosciutto, tomatoes

Grilled Spanish Octopus
smoked potato musseline, chickpea tomato salad, Moroccan chermoula sauce

Cashew Nut Hummus
roasted vegetables, light curry cream

Main

Roasted Duck Breast  /  $93
honeynut squash, salsify, huckleberry sauce

Roasted Beef Tenderloin  /  $96
thumbelina carrots, mashed potatoes, sauce béarnaise

Australian Rack of Lamb  /  $96
garlic smashed potatoes, broccolini, roasted tomato thyme sauce

Pan Seared Halibut  /  $94
celeriac puree, confit wild mushrooms, lobster nage, Romanesco

Venison Loin  /  $94
parsnips, chestnuts, sautéed cabbage, chanterelles, perigourdine sauce

Veal Chop “Oscar”  /  $97
king crab, asparagus, béarnaise sauce, Dauphinoise potatoes

Roasted Organic Chicken Breast  /  $85
leg forrci, black truffles, asparagus, roasted fingerling potatoes, sauce albufera

Mushroom & Butternut Squash  /  $79
Wellington with truffle sauce