Food

Tasting Menu

• Set menu90
• Wine pairing+45
• Non-alcoholic+25

• Cured hamachi with crispy potato and dill pickles
• Tempura sweet potato with savory yogurt and peach 'olives'
• Duck liver tart with salted ramp and buckwheat
• Tea of lightly smoked fruits and vegetables with grilled shiitake and marigold cracker
• Charred squashes with tender kale, pumpkin seed praline, and lingoto
• Poached hake with clams, roasted cauliflower, and preserved meyer lemon
• Grilled beef coulette with sunchoke, fried rosemary, and quince
• Frozen fennel jelly with mint
• Sweet cream custard with frozen buttermilk and summer's cherries

A La Carte Menu

• Publican Quality oat porridge sourdough and cultured koji butter7
• Aged gouda with yellow beet-quince jam and crackers14
• Belgian endives with almonds, pickled raisins, and sherry16
• Smoked fjord trout with beets, 'golden' honey, and oxalis21
• Toasted rye torchio with soured squash, anchovy, and oregano19
• Soft scrambled eggs with mushroom-braised kale, confit maitakes, and scallion19
• Celeriac 'risotto' with candied hazelnuts, apple, and parmesan19
• Pork and snail sausage with roasted onion, red grape, and thyme20
• Chicken roulade with pommes écrasée, grilled cabbage, and juniper24
• Roasted pork shoulder with smoked carrots, coraline, and candied spices24
• Smoked leg of lamb with black trumpets, giardiniera, and mustards25
• Meringue with parsnip-coconut whipped 'cream' and roasted apples13
• Sunflower seed parfait with sour honey, licorice, and bee pollen13
• Fried bread with dark chocolate sauce and bay leaf13