Saturday February 4
Fried chickpeas, sea salt, ancho chili powder 3
Pork terrine with rabbit liver & kidney, house bacon, pickles 8
Fennel & citrus segment salad, white wine vinegar, olive oil 6
Cream of potato, roasted garlic & leek soup, truffle oil 6
Beef tartare, capers, house pickles, raw egg yolk, smoked sea salt 8
White beans, house smoked bacon, garlic, white wine, toast 7
Barron Point oysters on the half shell, rice wine mignonette gelée 10
Cheese plate, cherry jam, apricot mostarda, water crackers 11
Vegetbale yakisoba, tat soy, garlic, coconut milk, sambal 10
Braised collard greens, house smoked bacon, pork demi 7
Pork terrine with rabbit liver & kidney, house bacon, pickles 8
Fennel & citrus segment salad, white wine vinegar, olive oil 6
Cream of potato, roasted garlic & leek soup, truffle oil 6
Beef tartare, capers, house pickles, raw egg yolk, smoked sea salt 8
White beans, house smoked bacon, garlic, white wine, toast 7
Barron Point oysters on the half shell, rice wine mignonette gelée 10
Cheese plate, cherry jam, apricot mostarda, water crackers 11
Vegetbale yakisoba, tat soy, garlic, coconut milk, sambal 10
Braised collard greens, house smoked bacon, pork demi 7
Rabbit saddle, house made sausage, braised cabbage, spaetzle 15
Smoked salmon, ricotta gnudi, preserved lemon, capers, cream 22
Pork loin au poivre, mascarpone polenta, braised collard greens 22
Grass fed ribeye, mashed creamer potatoes, fig reduction 24
Seared duck breast, rocket raab, pugliese stuffing, demi glace 24
Duck leg confit, spaetzle, braised cabbage, apricot gastrique 20
Spiced chocolate pot de creme, whipped cream, chili powder 6
Cinnamon crème brûlée 5
Chef Ian Hutchings