Seasonal Menu - "Everything Spring"

A five course chefs table experience

Supper Club

Starts April 1st Available Friday and Saturday nights

Course 1: Egg Sabayon, Sorrel, Chili Blossom

Course 2: Market Fish Crudo, Rhubarb, Sorrel Sauce

Course 3: Morels, Creamed Freekeh, Green Garlic, Nettles

Course 4: Rabbit Ragu, Garganelli, Spring Onion

Course 5: Chocolate Egg, Peanut Custard, Banana, Honey Ice Cream

*Menu subject to change based on ingredient availability