BEAUSOLEIL OYSTERS 1/2 DZ 19 CHICKPEA FRITTERS 10 DRY AGED BURGER 21

ginger – ice wine mint - harissa caramelized onions – bacon

POACHED SHRIMP 15 SHAVED BRUSSELS SPROUTS 13 SASSO CHICKEN FOR 2 65

french cocktail - dill dates - parmesean foie gras – bayonne ham

KANPACHI CRUDO 13 FRIED CAULIFLOWER 13 ROASTED FLUKE 27

olive oil - lemon yoghurt - vadouvan curry brown butter – salsify

OCTOPUS 16
sunchokes – celery

BEEF TARTARE 15
SIBERIAN CAVIAR 1 OZ 90
pecorino - lemon
MEAT BOARD 24
brioches - creme fraiche
house pickles - mustard
FRIED CHICKEN 12
CHAMPS & CAVIAR 155
yuzu honey - sesame
CHEESE PLATE 19
billecart salmon brut 750 ml
kumquat marmalade - country
HOT CRAB DIP 15
bread
smoked cheddar - chives
MARINATED OLIVES 8 CHOCOLATE MOUSSE 10
PORK BELLY TACO 9
citrus zest - herbs vanilla -caramelized milk
celery root - aji amarillo