Spring & Summer Menus
Salads & Starters
Burrata Salad with Crostini
asparagus / snap peas / scallion / mint / dill / Con Olio lemon vinaigrette
Pickled Beet Salad with Ricotta
pickled beet / fennel / herbed ricotta / Con Olio Madagascar black pepper olive oil gel
Avocado, Mango, Citrus Ceviche
kefir / fresh herbs / leek oil
Blistered Shishitos
yogurt & herbs / preserved lemon
Chickpea Flour Pancakes
lemon tahini / roasted radish & asparagus / za'atar / dill
Colossal Shrimp
citrus chili butter
Steak Tartare
smoked oyster aioli / toast points
Burrata Tartlet
phyllo tart / herbed burrata / red fruits / tarragon / honey / lime / basil oil
Entrees
Halibut Fillet
lardo iberico / parsnip purée / verjuice and spring onion sauce
Lamb Chops
wild garlic & pine nut crust / tomato confit / spinach / tarragon gnocchi / lamb jus
Crab Lasagne
Fresh pasta / crab & scallop mousse / beurre nantais / chives
Fennel Crusted Chicken
asparagus puree / radish / lemon / tarragon
Steak Medallions
charred spring onion/ fresh pea & mint risotto / toasted pine nuts
Desserts
Pistachio & Raspberry Cheesecake
raspberry dust / pistachio crumble / white chocolate ganache
Burnt Honey Panna Cotta
chamomile soaked strawberries
Lemon Verbena Pound Cake
tangerine glaze
Triple Chocolate Mousse Tart
chocolate crumb crust / chocolate ganache mousse / chocolate whipped cream / white chocolate shavings / mint