Spring Menu


Ricotta Cavatelli, English Peas, Preserved Lemon, Mint, Pecorino

Cauliflower Soup, Pickled Apple, Romanesco, Marcona Almonds, Marjoram

Foiegras and Rabbit Terrine, Artichoke and Truffle Salad , Toasted brioche

Salad of Bitter greens, Cured Egg Yolk, Olive Oil Emulsion, Anchovies

Sea Scallops, Sunchokes, Herb Salad, Trumpet Royal, Brown butter dressing

Roast Rainbow Carrot salad, Garbanzos, Pistachios, La Quercia Prosciutto

Warm Buttered Asparagus, Crab meat, Sweet onion, Golden Brioche crumb


Muscovy Duck Breast,Honey Roast carrot, Spiced Pear, Potato Fondant

Arctic Char Filet, Butternut Squash Purée, Rainbow Chard, Caper-Anchovy Jus

Grilled Beef Strip Loin, Braised cheek, Parsnip, Savoy cabbage, Redwine Sauce

Braised Halibut Filet, Boulangére Potatoes, Spring Vegetables, Littleneck clams

Green Circle Chicken, Maitake, Ramps, Glazed Turnips, Sherry Vinegar Jus

Pearl Barley Risotto, Spring Bulb Onions, Trumpet Royals, Watercress

Roast Cod Filet, Salsify purée, Wild mushrooms, Braised, Bacon Vinaigrette



Spiced Rhubarb Crostata, Crème Fraîche Ice Cream

Bittersweet Chocolate Custard, Cocoa poached Anjou Pear, Warm Chocolate Bouchon

Pink Grapefruit Pannacotta, Blood Oranges, Olive Oil Cake

Hazelnut meringue, Gala Apple Butter, Praline Custard

Ice Cream Sundae (changes daily)


Braised Lamb Middleneck, Potato Purée, Ras el Hanout Condiment

Chicken Liver Parfait, House pickles, Grilled sourdough

Devils on Horseback… Pickled pear, wrapped in Tea soaked prune, wrapped in bacon

Parmigiano Reggiano, Pickled Fennel bulb, Marcona Almonds

Please be aware that all dishes are subject to change, on a daily basis, depending on availability and quality of products.