Culinary Heritage Redefined.

Thinly sliced heirloom kohlrabi, fermented green apple, toasted pine nuts, and herb-infused oil.

A triple-clarified broth of foraged forest mushrooms, finished with thyme smoke and black truffle shavings.

Hand-dived scallops cured in citrus zest, served with sea buckthorn gel and radish blossoms.

Creamy local burrata, charred peaches, aged balsamic glaze, and crispy basil leaves.

Roasted wild venison, parsnip purée, blackberry reduction, and salt-baked heritage carrots.

Wild-caught bass baked in a herb salt crust, served with wilted samphire and lemon-butter emulsion.

Acquerello rice aged for seven years, mantecato with 36-month Parmesan and fresh Perigord truffle.

Dry-aged duck breast, honey-glazed endive, cherry gel, and a spiced jus de canard.

Kagoshima Wagyu served with smoked potato espuma, bone marrow crumble, and gold leaf.

70% Valrhona chocolate presented as a ganache, brittle, sponge, and warm pour-over sauce.

Light elderflower cream, honey-poached pears, and a crumb of shortbread soil.

Caramelized Pink Lady apples, vanilla bean chantilly, and a crisp puff pastry shard.

Black-truffle infused vodka, dry vermouth, and a single house-cured gold-leaf olive.

Small-batch bourbon, house bitters, and hickory smoke, served over a hand-carved ice sphere.

Exquisite structure, deep tannins, and notes of cedar and dark plum. Coravin pour.

Suze, white vermouth, and dry gin. A floral and bitter symphony in straw-gold.