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Cucumber and mint
Dressed in spring vegetable vinaigrette
Served with green tomato, basil and borage
Charred onions and buttermilk
Wild strawberries and thai long pepper
Fricassee over white polenta
Radish and sprouts
In white sesame and pear
Shelling beans and herbs
Served with pickled garlic and potatoes
Dressed in lettuce and sorrel
Served with black truffle and celeriac
Served with green asparagus and foie gras sauce
Served with glazed english peas and ramps
Served with wild leeks and chanterelles
Served with tender escarole and sheeps milk yogurt
Served with avocado, cucumber and mint
Dressed in spring vegetable vinaigrette
Served with green tomato, basil and borage
Charred onions and buttermilk
Wild strawberries and thai long pepper
Fricassee over white polenta
Served with black truffle, radish and sprouts
In white sesame and pear
In brioche with green asparagus and foie gras sauce
Served with glazed english peas
In comte with baby leeks and chanterelles
Served with tender escarole and sheep's milk yogurt
Served with pickled garlic and potatoes
Shelling beans and herbs
On the bone with salsify and wild sorrel
Served with black truffle and celeriac