5 courses, $95

1st course

Lobster Bisque

crème fraiche, tarragon

2nd Course

Scallop Crudo

preserved lemon, EVOO, pink peppercorn

3rd Course

Warm Winter Salad

winter greens, beet confit, radish, “everything” pepetias

4th Course

Royal Red Shrimp, Vialone risotto, Reggiano, glace homard

OR

3-day Porcetta, Autumn greens, rosemary jus

5th

Double Chocolate éclair

lavender crème patisserie

Additions

Foie Gras torchon-$25

Galvenstein apple vinegar, pears

Truffle course $30

Henosis tartlet, truffle salt, aroma, fresh shavings