Table d'Hote

calamari

buttermilk marinade, pickled coldwater
shrimp, squid ink & lemon aïoli, sesame

pommes dauphine

baked potato, oxtail, marrow béarnaise
…………….

tuna

seared rare yellowfin, octopus, cucumber,
avocado mousse, chili-lime vinaigrette

pork tenderloin

beer brine, fondant potatoes, sauce chasseur
…………….

dessert

guest’s choice

$40

(taxes and gratuity not included)

Matthew Kelly – Chef de Cuisine