Winter Restaurant Week

gem lettuce and kale salad, smoked sturgeon tonnato

endive salad with roasted delicata squash and orange

chilled tuna, smoked eggplant and grapefruit*

mortadella and burrata toast with maple

steak tartare with crispy potatoes*

hand-cut mafaldine with braised rabbit and brussels sprouts

black winter truffles shaved over hand-cut tagliatelle

seared salmon, chickpeas and watercress pesto

herb-stuffed chicken with ricotta, preserved tomato and chili

pork tenderloin and belly, grilled leeks and cornichons

mint stracciatella sundae

tres leches, salted caramel and coconut

chocolate sabayon, buckwheat and honey

speculoos cherry terrine with toasted meringue