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TASTING MENU

 

Tea of lightly smoked fruits and vegetables

Broccoli and amaranth fritter with spicy date jam

Duck liver tart with buckwheat and salted ramps

Leeks vinaigrette with toasted oats, black olive, and blue mound cheddar

Roasted sturgeon with fried artichoke, caviar, and lovage

Grilled short rib with braised dandelion greens, smoked beets, and roasted marrow

Frozen fennel candy with mint

Kaffir lime custard, strawberries and red verjus

 

 

Tasting menu     85

Wine pairing     +45

Non-alcoholic   +25

 

 

A LA CARTE MENU

 

Pleasant House heritage wheat sourdough and cultured koji butter       7

 

Green asparagus with clams, mustards, samphire, and ginger     21

Grilled sepia with hearth roasted turnip, watercress,  and smoked onion yogurt     20

Fermented black bean agnolotti with morels, and sugar peas    19

Soft scrambled eggs with confit chicken thigh and crispy grains     19

Chanterelles with chewy celeriac, strawberries, purslane, and poppy seed   19

Fried soft shell crab salad with endive, cucumber, and garden herb cream     21

Creamed fava beans with barley, garlic scapes, and grilled lamb's quarters     18

Roasted quail with wax beans, walnut skordalia, and dill     21

Slow roasted porcelet with potato, garlic miso, and caramel     22

       

Meringue with buttermilk sorbet, rhubarb, and flowers     13

Sunflower seed parfait with sour honey, licorice, and bee pollen      13

Tart with black and white sesame creams, speculoos and chocolate       13

 

 

 

*menu subject to changes

Updated June 2017