Dinner

Nettle and Cashew Pesto Orecchiette – Comte Cheese (V/VE) 18

Miso Caramel Glazed Duck Leg – Garlic Mirin Glaze 19

Fried Goat Gouda and Roasted Endive Salad – Sundried Olives, Watercress (V) 19

Crispy Chicken & Pickles – Dill Pickle Powder, Mayo 15

House Milled Sourdough Bread and Cultured Butter (V) 6

Glorious Organics Salad – Currant Vinaigrette (VE) 13

Grilled Humbolt Squid – Pickled Ramps, Fermented Barley Marinate 17

Spring Asparagus – Picked Onion & Walnut Vinaigrette, Kabritt Cheese (V)  18

Fettuccini with Sea Urchin Butter Sauce – Shiso Green Plum, Cured Yolk  26

Burrata & Grapefruit Salad – Dandelion, Rhubarb Kimchi   18

Grilled Morel Mushrooms – Goat Camembert Cream, Sorrel (V)   22

Roasted Knotweed with White Prosciutto – Duck Hollandaise 16

Family Style Sharing Menu

56  (per guest)

(V) Vegetarian (VE) Vegan  

Dinner

Nettle and Cashew Pesto Orecchiette – Comte Cheese (V/VE)

18

Miso Caramel Glazed Duck Leg – Garlic Mirin Glaze

19

Fried Goat Gouda and Roasted Endive Salad – Sundried Olives, Watercress (V)

19

Crispy Chicken & Pickles – Dill Pickle Powder, Mayo

15

House Milled Sourdough Bread and Cultured Butter (V)

6

Glorious Organics Salad – Currant Vinaigrette (VE)

13

Grilled Humbolt Squid – Pickled Ramps, Fermented Barley Marinate

17

Spring Asparagus – Picked Onion & Walnut Vinaigrette, Kabritt Cheese (V)  

18

Fettuccini with Sea Urchin Butter Sauce – Shiso Green Plum, Cured Yolk  

26

Burrata & Grapefruit Salad – Dandelion, Rhubarb Kimchi  

18

Grilled Morel Mushrooms – Goat Camembert Cream, Sorrel (V)  

22

Roasted Knotweed with White Prosciutto – Duck Hollandaise

16

Family Style Sharing Menu

56  (per guest)

(V) Vegetarian (VE) Vegan