Spring Menu

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Mimolette Biscuit  Buttermilk, Green Garlic Butter, Radish   12

Chicken Liver Mousse Foie Gras, Toasted Brioche, Pickled Rhubarb, Shallot, Cocoa Nib, Herb Salad   23

St Jude Albacore Tuna*  Ginger & Spring Onion, Carrot Escabeche, Fried Allium, Chili Oil   18

Asparagus Salad  Chèvre Vinaigrette, Pickled Rhubarb, Hazelnut, Mustard Greens, Quail Egg  16

Misoyaki Turnips Pickled Fiddlehead Fern, Chrysanthemum, Sage   16

Potato Rosti  Caper Aioli, Parsley, Pickled Red Onion, Salmon Roe*  16

Broccolini “Carbonara” Rapini, Guanciale, Egg Yolk*, Cream, Parmesan, Black Pepper, Sumac Crouton   20

Nettle Linguine Ramp Pesto, Pistachio, Poppy Seed, Housemade Ricotta  26

Roasted Branzino  Lovage Soubise, Meyer Lemon,  Rhubarb, Fava Beans, Pearl Onion 28

Mishima Ultra Wagyu 6oz. Zabuton Steak, Taleggio Parsnip, English Pea, Green Garlic, Peppercorn Demi 52

Desserts 

Eton Mess Earl Grey Meringue, Strawberry Coulis, Spring Pea Ice Cream, White Chocolate Whip  13

Bananas & “Nutella” Hazelnut Joconde Cake, Gianduia Cremeux, Banana Mousse, Feuilletine, Salted Caramel 14

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*Consuming raw or undercooked food may increase your risk of foodborne illness.