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Served with shallot mignonette and tabasco

Creamy cauliflower soup garnished with basil oil and garden flowers

Gem lettuce gently tossed in an anchovy dressing, topped with parmesan cheese and toasted croutons

Baby beets garnished with fennel, goat cheese mousse, and hazelnut tuile

Steak tartare garnished with quail egg and finished with olive oil, served with toasted brioche

American Wagyu grilled and served with au poivre sauce and shoestring fries

Sautéed in butter with parsley and garlic

Cherry tomatoes nestled in warm pastry, served alongside chilled burrata and basil pesto

Salmon tartare dressed with lemon, fennel, dill cream and smoked trout roe

Potato dumplings glazed in a spiced duck broth, garnished with shredded duck, orange and crispy rice

House made tortellini served with a smoked parmesan consommé

Golden Reserve Caviar, crème fraîche, chives, warm blini

House-made pasta tossed in a sauce of vodka and crème fraîche, garnished with chives & Golden Reserve Caviar (1.5oz)

Seared branzino placed on a bed of artichokes with confit tomato & green olives

Blood orange sauce, fennel purée, pistachio crumble, braised fennel

Butter poached halibut accompanied by a mussel veloute and wilted leeks

Grass-fed beef tenderloin with cognac and Zanzibar peppercorn sauce

American Wagyu grilled and garnished with caramelized shallots and vinegar jus

Grilled Angus ribeye with beef jus

Pan-seared duck breast served alongside sweet potato purée, honey duck jus and pickled mustard seeds

Snowdance Farm Chicken served with potato purée and green salad