Served: 15th of August until 6th of September
Tuesday thru Friday 6:00pm to 7:30pm, Saturday 6:00pm to 8:00pm

first course
Ham ‘n’ egg: organic farm egg poached in red wine, La Quercia prosciutto, asparagus, toasted brioche, morel sauce 8

Crispy langoustine wrapped in pate a brik with basil pesto 9

Seared foie gras, frisee with Summer truffle vinaigrette, mission fig confit 18

Chilled pea soup with yogurt “ice” and mint 7

Grilled asparagus, Maytag blue cheese Bavarian, heirloom tomato vinaigrette 8

Woodland mushroom soup, duck confit and wild rice strudel 8

Mesclum, green city market crisp vegetables, crumbled English farmhouse Stilton, aged balsamic vinegar 7

Chilled oven-roasted tomatoes, haricots verts, Nicoise olive tapenade, arugula puree 8

main course
Eggplant “napoleon”, zucchini flower fritters, roasted red pepper aioli 18

Chilled king crab salad a la nicoise 18

Seared whitefish, wilted spinach, brandade, teardrop tomatoes in lemon butter 20

Pan roasted lobster and diver harvested sea scallop, orzo, sweet corn, baby leeks, sauce bouillabaisse 27

Crisp seared duck breast, roasted leg, peach jus, fingerling potato puree, braised field greens 23

Sumac-spiced roasted lamb rack, caramelized mushroom “tart tatin”, fleur de thyme 26

Grilled grass-fed beef strip steak, wild mushroom ragout, gratin potatoes, red wine sauce 28

Grilled veal chop, burnt caramel demi, Taleggio cheese creamy spinach, gratin potatoes 29