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first course
Fall Salad bibb lettuce, black truffle vin, feta, serrano				14
Fluke Carpaccio balsamic-yuzu, champagne grapes, sunchokes				16
Gnocchi smoked potato, arugula pudding, bottarga				16
Crispy Sardines buchot mussels, pinenuts, dried apricot				18
Vegetables en Croute brioche, american caviar, candied bacon				18
Crispy Sweetbreads sweet corn, angelica seed, chanterelles				18
Foie Gras Terrine artichokes, stewed prune, potato ice cream				24
main courses
Ocean Trout tangerine, espelete, charred chicory				32
Wild Turbot en Papillote sea urchin butter, green apple, matsutake				34
Lobster beurre rouge, coconut-parsnip, lychee				34
Poularde quince, swiss chard-truffle ravioli, bacon				30
Rabbit Roulade raspberry, black olive, cockles, baby fennel				32
Pekin Duck toffee glaze, turnip sabayon, burnt pear				32
Hanger Steak onion creme, asian celery, charcoal aroma				33

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