Table d'Hote

tartare

veal, parmesan, capers, buckwheat, garlic aïoli

salade

hard boiled duck egg, lardons, sundried tomatos, tarragon aïoli, frisée
…………….

lamb

shank ragù, saffron gnocchi, porcini mushrooms

salmon

crispy skin and seared to medium rare, duck fat fingerlings, leek & mustard hollandaise
…………….

carrot and anise cake

vanilla-parsnip ice cream, sweet potato ganache

crème brûlée

infused with chamomil

$39

(taxes and gratuity not included)

Matthew Kelly – Chef de Cuisine