TO START
Kale Salad (GF) (VG) 1 4
Chiffonade Kale, Pickled Carrot, Toasted Pine Nuts, Currants, Tahini Lemon Dressing
Black Bean Soup (GF) (V) 1 2
Topped with Corn Tostada, Avocado, Tomato, Cilantro, Lime Crema
Pan Roasted Scallops (GF) 18
Blood Orange, Citrus Beurre Blanc
Vert Nouveau Salad (GF) (V) 16
Arugula, Celery, Fennel, Radish, Cucumber, Avocado, Yogurt-Herb Dressing
FEATURES
Atlantic Salmon (GF) 32
Fine Herbs, Whipped Potato, Braised Carrot, Beurre Blanc
Pappardelle Pasta 28
Duck Ragu, Fresh Ricotta
Vadouvan Spiced French Green Lentils (GF) (VG) 32
Roasted Wild Mushroom, Broccolini, Sweet Vadouvan Miso Sauce
Filet Mignon (GF) 47
Whipped Potato, Asparagus, Black Peppercorn Sauce