Dinner Menu

 

Current Additions:

Beef Tenderloin – roasted fall vegetables, cognac sauce  26

Salmon (local & sustainable) – zucchini, dill, wonton, cherry reduction 27

 

Amusements

Charcuterie – foie gras torchon, current dairy and proteins, accompaniments 14*

Wagyu Beef Tartare – quail egg, spicy aioli, micro herbs 16

Crispy egg – asparagus, pecorino, walnut vinaigrette 13

Octopus – smoked paprika, brassino 15

Briques – pork belly, watermelon, cider, pecans 15*

Caesar – baby gem, smelt, parmesan 12

Spitiki – feta, onion, tomato, olive, cucumber, preserved lemon 13*

Soup – roasted chicken, vegetables 8

Entrée piato

Bourride – halibut, root vegetable and white wine broth 29

Scallops – Ravioli, lemon beurre blanc, peas 30*

Slow braised shortrib – sweetbreads, microgreens, haricot vert 27

Duck Breast – blackberries, royal trumpet, beet, grains, sunflower sprouts 25

Lamb Tenderloin – goat cheese fritter, fig, brandy, spring onion, wild mushrooms 28*

Royale – house ground burger, gruyere, savory tomato relish, pomme frites 16

Hand made pasta – meatball, braised vegetables, red sauce 22*

Pomme Frites – parmesan and smoked salt *8

Extra

Goats Milk Gelato , Pear Crumble, Hibiscus Glaze * 9

Mulled fruit and Mascarpone *9

Dark chocolate fudge, candied pecans *9

Cheese Selections* 8

 

*Can be prepared vegetarian