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November featured menu


Sourdough bread and fats

Pear, olive tapenade, brown butter-radish 

Beet tartar

Scallop gratin – Coquilles St-Jacques Florentine

Main course

Pescatarian option: Cod Bouillabaisse – piquillo rouille (Bouillabaisse de morue)

Carnivore option: Beef cheeks – Carrilleras

Dessert

Berries-pistachio Catalana (berries creme brulee)


Carnivore / pescatarian menu: $100/person | $50 wine pairing

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Tasting Menu

January March 2020 tasting menu

Leek soup and tomato
confit tomato, leek soup, granola

Butter poached celeriac
celeriac, Boquerones, olive croutons, capers

Surft and turf
Lobster tail, potato-bacon terrine, veal demi-glace

Orange and cinnamon foam
Orange cinnamon and lemon infused milk’s foam

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