Savour 2017

soup

veal broth, barley, cabbage, zucchini, cauliflower, parmesan

or

sunchoke

beef tongue “lardons”, brussel sprouts, la sauvagine cream

~

lamb

crepinette, ratatouille, rosemary mousseline, lamb jus

or

cod

cherry stone clams, chive buerre blanc, celeriac mousseline, cauliflower

gougères

parmesan ice cream, fig compote, honey

or

mousse

chocolate espresso, mix nut biscotti


2 course $29 or 3 course $37

Matthew Kelly – Chef de Cuisine