Menu Tasting

Chef’s selection of 5 courses – 50 per person

Wine pairing – 25 per person

 

Small Bites

Winter Point Oyster* 3.5 each/16.5 half dozen

red wine mignonette

Vegetable Crudité – 6

bagna cauda, bottarga

Speck on Toast – 5

smoked ham, grain mustard, apples, dill

Boudin Blanc – 6

Potato & sunchoke purée, celery, quince mostarda

Chickpea Panisse – 5

curried yogurt, olive relish

Patatas Bravas – 6

aioli, charred scallion

Cold

Chips and Caviar – 15

Imperial Baerii, crème fraiche, shallot, egg, lemon

Charcuterie Plate – 7 each/18 all

pork rillette, duck liver mousse, country pâ

Beet Salad – 10

horseradish crème fraîche, almond, poppy seed, dill

Hahn’s End ‘City of Ships’ – 10

membrillo, Marcona almond, Retsina jelly, mastic butter crackers

Mussels en Escabeche – 11

garlic, paprika, sherry, orange, grilled bread

 

House Pasta

Rigatoni – 14

Pork and pancetta ragu, tomato, feta rosemary

Spaghetti – 12

bottarga, lemon, chili, mint, breadcrumbs

Gnocchi a la Parisienne – 14

leeks, mushrooms, Mornay sauce

Hot

Seared Scallops –18

ginger, celeriac-apple broth

 Duck Breast and Foie Gras Sausage – 19

turnip, chestnuts, prune, green olive, orange gastrique

Risotto alla Milanese – 15

braised beef, saffron, gremolata

Seared Squid –13

crispy sunchokes, sunflower seed pesto

Bockwurst – 14

spätzle, Gruyère, carrots, dill, rye, walnut, mustard

Warm Cauliflower Salad – 10

anchovy, raisins, capers, pecorino, breadcrumbs

Parsnip Grenobloise – 9

brown butter, lemon, caper, parsley, panko

Roasted Carrots – 10

dukkah, sour cream