Seasonal Menu

Sliced ahi tuna with jalapeño, cilantro, crème fraîche, and a citrus miso vinaigrette.

Shredded confit duck and wild mushrooms in a creamy fricassee, served with toasted brioche.

Honey-butter roasted acorn squash served with burrata, red pepper spread, crushed walnuts, pink peppercorn, olive oil, and fresh parsley.

Please ask our server for the soup of the moment

Roasted potatoes, mixed mushrooms, edamame, pea purée, truffle oil.

Slow-braised oxtail with roasted shishito peppers and carrots, finished with a rich red wine jus over a turnip and cauliflower purée.

Penne with roasted eggplant, zucchini, bamboo shoots, Thai basil, and a vibrant red Thai curry sauce ( V but contains fish sauce). Add chicken +6, 3 tiger prawns +12, 2 seared Hokkaido scallops +10, duck confit leg +15

Warm sticky toffee pudding topped with crushed walnuts, vanilla ice cream, toffee sauce, and a sprig of mint.