PLATES

veal broth, seasoned gruyère, crouton

house seasoning, truffle zest, garlic-rosemary aioli

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

radicchio, honey-goat cheese, brown butter, espelette hazelnut

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

lightly fried, lemon, garlic-rosemary aioli

frisee, apple, bleu cheese, chestnut-panko crumble, honey-lemon vinaigrette

mushroom, almond, garlic-herb butter, banyuls

garlic confit, parmesan, chive

morel jus, hazelnut-chartreuse butter, herb dust

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

mustard, crème fraîche, fines herbes

new zealand venison filet, spice ash, peppercorn cognac

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