SEVEN COURSES

AMUSE

ONE
CARROT
watercress - sunflower - snow

TWO
CELERY
fennel - dill - spring garlic

THREE
SKUNA BAY SALMON
beet - squid ink - forbidden rice

FOUR
CUBANO
mustard - cherry - prosciutto

INTERMEZZO

FIVE
RHUBARB
strawberry - elderflower - pink peppercorn

 

Executive Chef Gabriel Glasier

Menus subject to change based on seasonality

 


PHOTO GALLERY

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