Our current menu showcases traditional European cooking techniques united with west coast creativity.

Our menu is constantly changing; ask your server for our features and market fish.

Small Plates

freshly-baked rosemary and sea salt focaccia, really good e.v.o.o. and 18 year old balsamico 

9

caesar salad, confit garlic, roasted tomato, grana padano, parmesan crostini

18

creamy lobster bisque, crème fraiche, emerald oil

14

garlic-chili prawns, radish, soy glaze, ginger-scallion pancake

21

burrata, maple roasted squash, arugula, pomegranate reduction, pickled shallot, pine nuts

22

honey-garlic glazed organic rainbow carrots, whipped ricotta, basil pesto

15

hokkaido scallops, kimchi, pancetta, pea purée, dashi, fried nori

25

lyonnaise salad, frisée, double-smoked bacon, hen’s egg, sherry vinaigrette, fresh herbs

18

Larger Plates

‘fennel-pernod pork sausage ragout, house-made gnocchi, san marzano tomato, herbs

41

chicken scalloppine, fennel, arugula, blistered tomatoes, lemon-caper emulsion

38

beef tenderloin, scalloped potatoes, cognac-peppercorn sauce, broccolini

54

pan roasted duck breast, cauliflower, chickpea, king oyster mushroom, orange jus

43

chilean sea bass, creamed spinach, fondant celeriac, miso asparagus, yuzu beurre blanc

50

seafood linguine, provençale cream sauce, scallops, shrimp, basil, fennel

40

half rack of herb-crusted lamb, ratatouille, ras el hanout scented wild rice, mint demi

50