week 1 | thursday to sunday | november 20-23
$110 per person, excluding gratuity and taxes. Alcohol is available for purchase.
First
Roasted squeekies
Carmelized onion – honey – thyme – sourdough
Second
Modern rapure
Potato nest – chicken – pork – mustard pickles
Third
Halibut and mussel gratin
Poached halibut – potatoes – Mussel gratin – Ashed allium oil
Fourth
Striploin
Celeriac puree – charred mushroom – compressed onion – smoked garlic and mushroom demi
Fifth
Apple pastry tart
Rosemary – crumble
House Ice Cream
week 2 | thursday to sunday | november 27-30
$110 per person, excluding gratuity and taxes. Alcohol is available for purchase.
First
Beet & pear salad
Pickled + charred beets – caramelized pear – ricotta – beet chip – beet gastrique
Second
Barclam pie
Onion – celery – potato – fennel – kelp
Third
Pork tenderloin
Roasted cabbage – Bavarian mustard
Fourth
Blackened wolfish
Burnt onion dust – blistered tomatoes – zucchini – dill buttermilk dressing
Fifth
Peach sorbet
Sunflower crumb – sugar crack dust
week 3 | thursday to sunday | december 4-7
$110 per person, excluding gratuity and taxes. Alcohol is available for purchase.
First
Farinata with mushroom
Chickpea pancake – oyster, shitake mushroom, grana Padano, arugula
Second
Lobster gnocchi
Smoked lobster sauce – peas – crispy leek
Third
Bass
Fennel – cucumber potato salad – green goddess
Fourth
Confit chicken leg
Black rice – roasted carrots – romesco
Fifth
Blueberry flapper pie
Graham cracker crumb – custard – compote
week 4 | thursday to sunday | december 11-14
$110 per person, excluding gratuity and taxes. Alcohol is available for purchase.
First
Mussel and red pepper fritata
Avonlea cheese – arugula
Second
Tomato toast
Confit tomatoes – basil – basil aioli – sunflower crumb
Third
Salmon
Crispy skin – green bean – farro – zucchini relish
Fourth
Braised short rib
Barley risotto – lions mane – red wine reduction
Fifth
Peach galette
Charred peach – meringue