PLATES

veal broth, seasoned gruyère, crouton

house seasoning, truffle zest, garlic-rosemary aioli

garlic-herb butter, spiced-fig jam, sage-honey, almonds, french bread

veal demi-glace, champagne, hazelnut-chartreuse butter, french bread

lightly fried, lemon, garlic-rosemary aioli

sauce verte, vadouvan aioli, sunflower seeds, pickled golden raisin

black plum, arugula, fennel, mint, tarragon, goat cheese, whole grain mustard vinaigrette

persillade

garlic confit, parmesan, chive

morel jus, hazelnut-chartreuse butter, herb dust

short rib, mushroom, onion, carrot, bacon lardon, fried parsley

herbes de provence, chartreuse-brown butter, fines herbes

new zealand venison filet, spice ash, peppercorn cognac

heritage green circle, duck fat confit, morel jus, herb butter, micro greens