Appetizers

—  Goat Cheese Gnocchi —
zucchini, anaheim peppers, pine nuts, fresh basil, tomato beurre rouge
$12

— Burgundian Escargots  —
parsley-garlic flan, grilled spring onion, peruvian cherry peppers, aigo bouido, parmesan tuille
$12

—  Grilled Octopus  —
eggplant zaaluk, blistered cherry tomatoes, chermoula
$14

Salads

—  Smoked Salmon Salad  —
lollo rossa, smoked salmon creme franche, english cucumber, pickled chard stems, fried golden beets
$10

—  Imported Buffalo Burrata  —
swiss chard, cherry tomatoes, cherry-balsamic reduction, extra virgin olive oil, fresh basil
$12

—  Heirloom Tomato Salad  —
marinated cucumber, idiazabal cheese, marcona almond cracker, pequillo-sherry coulis, chive oil

$11

Entrees

—  Scottish Salmon  —
basmati rice, roasted peaches, sautéed fennel, zucchini, peach-brandy gastrique
$30

—  Icelandic Cod  —
chickpea-sweet corn maque choux, english cucumber, smoked paprika beurre blanc, lime creme fraiche
$29

—  Hangar Steak  —
fried porcini polenta, french onion sauce, seared tomatoes, yellow wax beans, gruyere-sherry fondue
$30

—  Lamb Cheek Tajine —
turmeric cous cous, harissa-honey carrots, goan braised spinach, rosemary lamb jus
$28