TEN COURSES

ONE
FARM BITES
melon - peach - olive 

TWO
CARROT
garam masala - amaranth - hazelnut

THREE
FOCACCIA
fennel - dill - spring garlic

FOUR
KOHLRABI
shimeji - pine nuts - english pea 

FIVE
STURGEON
prosciutto - apricot - walnut

SIX
LAMB
fava - gnocchi - french roast

SEVEN
CAMEMBERT FERMIER
cherry - verbena honey - borage

EIGHT
STRAWBERRY
olive oil - savory - poppy

NINE
FIG LEAF
rhubarb - green almond - shiso

TEN
MIGNARDISE
raclette - eucalyptus - whiskey

 

Executive Chef Gabriel Glasier

Menus subject to change based on seasonality

 


PHOTO GALLERY

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