Salmon la plancha with celery root puree, watercress, potatoes and spiced apple creme fraiche

celery root puree: celery root, potatoes, celery root poaching liquid, celery salt. Use the food processor until smooth

Apple Creme Fraiche:apples, garam masala, water. apple cider vinegar, salt and pepper. Blend until smooth.
Stir into creme fraiche and yogurt mixture. add a touch of maple syrup and reseason.
Add xanthum gum to thicken.

garnish with flowers and crispy purple potato slices

Grilled rib eye with broccolini, truffle cauliflower gratin

Roasted garlic and shallot butter, grilled broccolini

Cauliflower truffle bechamel, fontina, black truffle butter and breadcrumbs

Pork belly pot au feu, salsa verde

Pork belly is seasoned with garlic powder, onion powder, paprika, curing salt, salt and pepper overnight.
The next day it is roasted in the pizza oven to get a crust and a little smoky flavor

Large pieces of bacon are browned, add sliced onions and chopped garlic.
Deglaze the pan with some of the belly braising liquid.
Add large pieces of blanched carrots and celery.
Add pieces of cabbage and white beans.
season with juniper salt and black pepper

salsa verde: mint, sage, parsley, garlic, capers, lemon, evo, salt and pepper

Bruschetta with eggplant, chick pea, tomatoes. House Made lemon fennel ricotta; fried mini kale, basil oil

Burrata with Balsamic Strawberries, Arugula, Added Grilled Flatbread



Marinated Broccolini with Prosciutto, Capricious Goat Cheese and Grissini



Warm Olives, feta and spiced almonds



Duck liver mousse, cranberry sunflower crackers, nasturtium, cranberry mustard, vin cotto

New York Steak; Bearnaise Sauce, Roasted Fingerling Potatoes, Carrots and Confit of Shallots

Jumbo Rib Eye steak; grilled cabbage, parmesan garlic potatoes, roasted garlic and shallot butter

Roasted cauliflower and potato soup / truffle butter, quinoa granola, chives, nasturtium

cooked quinoa is mixed with poppy seeds, butter, flour, salt and pepper and then baked until brown.
when it cools break apart like granola

Portobello Mushroom Fritters / bacon chive creme fraiche, fried sage, radish

smoked burrata / broccoliini salsa verde, giardiniera, basil crostini, cherry mostarda

tuna "nicoise'

I drained the peeled heirloom tomatoes and thickened the tomato water with xanthum gum. added parsley and evo.









tiny capers, bulls blood beet greens, micro arugula,nasturtium leaves, celery leaves, black olives, white anchovy, basil oil, chives, toast points

fig pizza / prosciutto, smoked mozzarella, arugula, mozzarella, fig rosemary compote

bruschetta: brie, heirloom tomato, boquerone, celery leaves

heirloom tomatoes are marinated with tarragon, mint, evo.

Pork Belly and Figs

broccolini, beet creme fraiche, fig balsamic glaze, chioggia beets

Fig blackberry. Crisp prosciutto

Beet creme fraiche. Macadamia
Blue cheese

crab cake / cucumber, corn and dill yogurt; Merguez sausage and gypsy pepper pizza

grilled goat cheese wrapped in grape leaves

warm frisee, bacon and pecan salad. mustard vinaigrette

cherry balsamic compote with rosemary