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with rocket, corn cream and a basil emulsion
with heirloom tomato salsa cruda
with crostini and piquillo peppers
with crab and curry oil
with fines herb dumplings, lemon oil and fennel confit
with goat cheese, pine nut and thyme feuilleté and a roasted shallot-balsamic emulsion
with duck and bacon lardons, poached egg and a hazelnut vinaigrette
fig stuffed pork loin, brussels sprouts, prosciutto and port redux
duck scaloppine with chanterelle gnocchi and rapini
rack of lamb, couscous, garbanzo puree, and pomegranate gastrique
tempura fish and chips with wasabi tartar sauce
confit of rabbit leg ravioli with swiss chard and wild mushroom ragu
osso buco with gremolata, risotto milanese, grilled radicchio, tomato confit and parmesan-bone marrow crisp