Changes daily.
Pistachio Creme, frisee, pickled gooseberry and vadouvan crumble.
Kabocha, Rocquefort, pomegranate, apple, maple-cider vinaigrette and hazelnut.
Creamy anchovy dressing, focaccia crouton, shaved fennel and Grana Padano.
Lobster bisque, Castelvetrano olive, chive oil, saffron and basil.
Sauternes poached panache figs, ciabatta and violet mustard.
Chili oil, passion fruit, lime, sesame, taro chip, cucumber and basil.
Charred broccolini, sunchoke-leek puree, oxtail croquette and sauce bordelaise.
Bacon-shallot crust, Du Puy lentil ragout, celery root puree and crispy carrot.
Delicata squash, baby fennel, honey braised cipollini and poached green grape.
Cauliflower, black garlic, maitake mushroom, bok choy and yuzu-buerre.
Bellota ham, brown butter, baby beet, Chevre cheese mousse and sweet potato.
Fregola Sarda, mint-pea puree, halloumi, baby eggplant and lamb-coffee jus.
Wild rice, romesco sauce, crispy chickpea and pickled red onion.
Brandied cherries, coconut Chantilly, salted caramel sauce, espresso foam and mint.
Crisp meringue, lemon sorbet and white chocolate powder.
Milk chocolate mousse, Morello cherry puree, white chocolate and Kirsch cherry.
Chef's daily selections.