GOUGERES  14.

comte + black pepper

MOONDANCERS OYSTERS (ME)  24.

raab green + aleppo mignonette,
grilled lemon

CHILLED SHRIMP  26.

calabrian chili, napa cabbage,
fennel seed buttermilk

OYSTER MUSHROOMS  20.

fermented mushroom aioli

TUNA N’DUJA CROQUETTE  16.
scamorza + caper-anchovy relish

CHICKEN LIVER TOAST  18.

hot pepper mustard,
miso poached pear, country bread

FENNEL + POTATO CHOWDER  16.

fennel top salsa, potato crunch,
vermouth cream

GOLDEN BEETS  18.

garlic yogurt, radicchio,
carrots, golden raisins

GREEN SALAD  18.

crispy shallots, fresh herbs,
lime leaf dressing

CHICKPEA PANISSE  18.

eggplant tahina, grilled broccoli,
saffron vinaigrette

LAMB TARTARE  26.

buckwheat crepes, labneh,
harissa, olive tapenade

SMOKED HAMACHI CRUDO  24.

burnt winter citrus, cipollini onion,
beet vinaigrette

OCTOPUS ‘LYONNAISE’  28.

frisee, bacon lardons,
soft-boiled egg, trout roe

BANGS ISLAND MUSSELS  24.

leeks, shiitake mushroom broth,

garlic bread

RICOTTA ROSETTE  28.

hedgehog mushrooms, onion soubise,
sage, brown butter

GRILLED BRANZINO  36.

winter root vegetable, green lentils,
cafe de paris sauce

PORK SAUSAGE  30.

creamy polenta, broccoli gai lan,
bordelaise sauce

HALF CHICKEN  38.

sweet + sour red cabbage,
potato dauphinoise, mustard jus

DRY AGED DUCK BREAST  42.

purple sweet potato, smoked duck neck,
mustard greens, black garlic

WAGYU BAVETTE STEAK  48.

cauliflower ‘au poivre’, confit onion,
short rib agrodolce, peppercorn jus

CHEESEBURGER  24.

cornichon, american cheese,
dijonnaise, high street sesame roll

DESSERT

panna cotta  10.

‘dirty chai’ pot de creme  10.

hazelnut paris-brest (for two)  22.