Hours may fluctuate. For detailed hours of operation, please contact the store directly.
with champagne sabayon and bone marrow beignets
with watercress-yogurt emulsion, pickled cippolini and brioche
with market melons, burnt orange oil and pink salt
with american sturgeon caviar, cucumber and horseradish
with lemon, chamomile and pumpkin seed tabbouleh
with toasted brewers yeast, mushroom and egg
with raw milk panna cotta, summer vegetables and tomato dashi
with burned avocado, whitefish roe and chicken skin
with green goddess, trout roe and succulents
with field peas, courgettes, and fennel-mussel emulsion
with cream of wheat, almond-red curry broth and garden herbs
with turnips, mushrooms, and black garlic broth
with steelcut oats, carrots, pickled dates and moorish spices
with smoked eggplant, buckwheat mole and cashew cheese
with hoisin, tiny lettuce and root vegetables
with beets, lavender granola and parsnip milk
with mushroom, hazelnut praline, pickled blueberries and toast
with morcilla sausage, sunchoke and egg
with avocado mousse, hearts of palm and seaweed doritos
with koshihikari rice, sauce nero, lardo and espelette
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.