Braised Lamb Shank   26

split pea and mergeuz sausage “soup”, sweet corn blini, and sautéed kale

Cornish Hen   28

stuffed with rhubarb, candied pecans and toasted quinoa with turnip and apple pave and Swiss chard

Dry Rubbed Scallops   34

savory apple and double smoked bacon tart, chestnut cream and gastrique   

Organic Irish Salmon   26

warm beet salad, roasted fennel with grapefruit and arugula salad