Rooted in classic French fare

May 14-15, 2021

Our weekly tasting menu comes ready-to-eat with only the smallest finishing touches needed.

Pain

fresh sourdough, cultured butter
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Hamachi

kombu cured hamachi, yuzu gel, garden cucumber, green pepper vinaigrette
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St-Jacques

squid ink and scallop raviolo, ramp sunflower pesto, carrot beurre blanc
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Agneau

Tamarack Farms lamb duo, lovage pomme purée, spring garlic, sautéed morels, red wine jus
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Chocolat

chocolate chiffon cake, amaretto sabayon, chocolate Chantilly, drunken cherries

per person 100
excludes tax & gratuity