Menus
Menu October 5th – 8th.
Take away is available Wednesday – Saturday from 4:00 – 8:00.
Please visit our online store to place your order.
First Course
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Red Oak Salad 17.00
pickled onion, radish, walnut & lemon picada, goat cheese, green goddess dressing
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Field Mushroom Soup 15.00
Madeira cream, parmesan crisp, parsley oil
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Saku Tuna Carpaccio 22.00
radish, samphire, jicama, shiso, brown butter & yuzu vinaigrette
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Sea Scallops 28.00
fennel, radicchio, green olive relish, lemon caper beurre blanc
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Hand Cut Steak Tartare 25.00
pickled honey mushroom, sunchoke chips, truffle aioli, brioche crostini, watercress pesto
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Pain au Lait 1.50 / roll
with organic butter
Second Course
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Organic Scottish Salmon 39.00
Tokyo turnip, pearl onion, endive, potato rosti, truffle beurre blanc
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Folia Farm Duck Breast 41.00
pressed leg, trumpet mushroom, cabbage, pear, celeriac, plum jam, black pepper spaetzle, hazelnut jus gras
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Beverly Creek Beef Striploin or Cumbrae's Beef Tenderloin 52.00/58.00
French beans, wild mushroom, onion frites, pomme aligot, tarragon butter,, sauce marchand de vin
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Eggplant Schnitzel 31.00
kale, baby carrot, scallion, pomme écrassé, carrot top chimichurri