starters

 baguette  4

moroccan olive oil, balsamic vinegar

 

mizuna nicoise  11

mizuna, green beans, cherry tomato, fingerling potato, poached egg, tapenade, red wine vin

 

asparagus soup  12

yuzu oil, asparagus herb salad, parmesan foam

 

pork belly confit 18

forage mushroom, mizuna, pea puree, spring vegetables, soy mustard

 

 japanese clam chowder  18

white miso soy milk broth, daikon, bacon, seaweed butter bread

 

mains

saikyo-yaki foie gras risotto  28

hudson valley foie gras, miso glaze, parmesan, sauce bordelaise

 

pea risotto  18

forage mushroom, pea puree, micros sisho, goat cheese foam

 

 pan seared scallops  28

asparagus, herbal couscous salad, yuzu sour cream

 

 black cod  30

fingerling potatoes, spring onion, picholine olives, prosciutto,clam dashi

 

 iberico pork  32

lacinato kale, pickled red cabbage, polenta, pine nuts, berry yuzu jus

 

chicken roulade  30

green beans, forage mushrooms, truffle croquette, white miso jus, foie gras snow

 

dessert

yuzu cheesecake  9

berries, berry coulis, raspberry sorbet


 granny smith sorbet with yogurt panna cotta  10

poached granny smith, apple yuzu foam, apple chip

 cheese Plate  15

8 months old manchego, ricotta caprina, d'auvergne bleu