Seven Course Menu

One Hundred Fifty Eight Dollars per Person

First Course

Cucumber Macaron with Goat Cheese, Carrot Tart with Tapioca Chips

SECOND Course

Egg Mousseline, Toasted Pork Finger Sandwich

Third Course

Rainbow Trout Fishcake, Lemon and Lime Zest Dill in a Dashi Broth

Fourth Course

Pork Ravioli in a Vanilla and Bay Leaf Broth

Fifth Course

Marinaded Flank Steak, Potato Millefeuille, Black Garlic, and Homemade Ketchup

- or -

Salmon Mi-Cuit, Fennel and Fish Bone Foam, and Fennel Puree

Sixth Course

Corn Cream, Caramelized Popcorn and Vanilla Ice Cream

Seventh Course

Lemon Meringue Tart, Lemongrass

Chef Kim Buyse

Organic, Local, Farm Raised and Wild Caught Cuisine

Menu prices are exclusive of tax and gratuity. Please note that while we attempt to accommodate most dietary restrictions, there are instances
where we cannot meet every limitation. Whether dining out or preparing food at home consuming raw or undercooked animal foods may

increase your risk of food borne illness.