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Spring menu

FIRST COURSES

Marinated beets, caramelized fennel, gordal olives, pine nut tahini, blood orange

Oven roasted romanesco, arugula, salsa rossa, ricotta salata, ancho chili oil

White asparagus, halloumi, green harissa, sunflower seed, za’atar yogurt

Black lime cured arctic char, seaweed, daikon radish, sesame jam, ponzu

Morel mushroom toast, whipped bone marrow, sage, walnut, pickled rhubarb

Baked clams, bay scallops, brandade fritters, hatch chili rouille, crusty bread

 

PASTAS

Black garlic rigatoni, smoked black trumpet mushroom conserva, purslane, pepitas

Herbed cavatelli, caramelized sunchoke, baby carrot, pleasant ridge reserve, gremolata

Braised lamb tortellini en brodo, poached egg, fresh chickpeas, pecorino romano, radish

Spaghetti, preserved spanish mackerel, sauce vierge, swiss chard, sourdough breadcrumb

 

LARGE PLATES 

Head on prawns, octopus, black lentils, morcilla sausage, shellfish oil, cippolini onion

Fried half chicken, chickpea panisse, fiddlehead ferns, garam masala, pistachio, jus

Black bass, artichoke barigoule, fava beans, mushroom dashi, puffed rice

Wood oven roasted pork collar, yukon gold potatoes, spring greens, salsa verde

Roasted beef coulotte, roasted shallot-miso puree, broccolini, beef fat vinaigrette

 

DESSERTS

Maple panna cotta, candied squash, hazelnut, speculoos

apple upside down cake, cajeta, sage ice cream

malt chocolate donut, candied chestnuts, chocolate crumble, malted ice cream