march 7, 2025
menu
✧
FRENCH TOAST
chicken liver mousse | aceto balsamico di modena | chicken skin
22
TREVISO RADICCHIO
ajo blanco | candied almond | roast figs | beet | piave vecchio
24
OYSTERS
tomato dashi gelée | grilled cucumber mignonette
28
CRUDO
torched toro sawara | shishito aqua chile | radish | dill
32
BEEF TARTARE
tom yum | pomelo | kaffir lime | shrimp cracker
30
CHITARRA
amatriciana | guanciale | pecorino romano
28
TRIANGOLI
butternut squash | brown butter | sage
30
Celeriac
salt baked | appenzeller extra | persillade
28
STRIPED BASS
tahini yogurt | preserved lemon chutney | date beurre blanc
48
beef Cheek
lingonberry | pomme puree | soft and crispy alliums
56
CHANTECLER CHICKEN
oven roast crown | thigh presse | porcini crema | pickled leek
62
DESSERT
CHOCOLATE GATEAU
sour cherry | mulled wine sorbet | cocoa nib
22
PERSIMMON
hoshigaki | white chocolate | yogurt | crisp milk
22
FROMAGE
selection of cheese | quince compote
22
Menu Degustastion
French Toast
chicken liver mousse | aceto balsamico di modena | chicken skin
CRUDO
torched toro sawara | shishito aquachile | radish | dill
HOT SEAFOOD
hot oyster | burnt miso hollandaise | carrot and sea buckthorn
braised abalone | chinese master stock
饺子
JIAO zi
aged chinese black vinegar | ginger variation | Nick’s XO
Striped Bass
tahini Yogurt | preserved lemon chutney | date beurre blanc
venison loin
coffee | Brussels sprout | guanciale | dark chocolate
“PIÑA COLADA”
roast pineapple | coconut sorbet | pate fueillétee