_Menus are seasonal and farmers market driven, designed to excite and entertain the palate. Extra time is taken to source ingredients and prepare them in the most respectful manor. They are changed daily depending on what is foraged or inspired. Please note dietary restrictions upon making your reservation, we would be happy to accommodate.

Sample Menu
Amuse Bouche
Duck Egg
scramble / chive cream / pickled red onion

First Course
Smoked Celery Soup
homemade chevre / olive oil /sprouts / buck wheat streusel

Second Course
Balsamic Ravioli
squash / brown butter / beet green pesto

Third Course
Pheasant Breast
foraged chanterelles /creamed stinging nettle  

Fourth Course
Pistachio Semi Fredo
 meringue Dust / biscotti / bitter lemon curd
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Sample Menu
Amuse Bouche
Duck Egg
scramble / chive cream / pickled red onion

First Course
Santa Barbara Prawns
monkfish liver puree / pink pepper corns / shaved radish

Second Course
Arctic Char
leek heart brulee / oyster cream / beef crackling / chanterelle

Third Course
Beef Cheek
oatmeal / carrot confit / bitter citrus zests

Fourth Course
Goats Milk
 lavender / licorice gel / snow
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Amuse Bouche
Raw Radish / Chevre / Soil

First Course
Hamachi
Spicy Watermelon / Anise Sorbet / Fennel / Pickled Cucumber

Second Course
Corn Risotto
Bacon / Biscuit Crumble

Third Course
Beef Fillet
Fingerling Potato / Onion Ash / Spring Vegetables

Fourth Course
Strawberry Soup
Greek Yogurt / Honey / Lavender / Chia Seeds