Juveniles

Tender white asparagus stalks served with a rich poached egg. Accompanied by an anise-flavored fennel cream and a zesty herb vinaigrette. A light and elegant appetizer.

A creamy soup made from roasted cauliflower, garnished with savory mussels and spicy chorizo. Topped with crispy kale tempura for texture. Contains seafood and meat.

Tender sautéed squid served with celery cut into ribbon-like pasta shapes. Tossed in a rich sauce infused with speck (smoked ham) and finished with parmesan cheese.

Pasta pockets filled with sweet kuri squash and citrusy bergamot. Served with spinach and a nutty, aromatic sage brown butter sauce. A vegetarian-friendly dish.

Rich and buttery duck liver pâté prepared in-house. Smooth texture with a delicate flavor. Typically spread on bread or toast.

A rustic loaf of seasoned pork meat, cooked and served cold in slices. Accompanied by acidic pickles to cut through the richness. A classic French bistro starter.

White fish fillet served with a variety of vegetables including cabbage and potatoes. The dish features a creamy horseradish sauce with sesame oil and bright notes from grapefruit and beetroot.

Tender roasted veal served with carrots prepared two ways and grilled broccoli. Finished with a rich, buttery Béarnaise sauce flavored with tarragon.

Slow-cooked beef shoulder, very tender and flavorful. Served with winter vegetables, roasted potatoes, and crunchy hazelnuts. Dressed with a splash of balsamic vinegar.

A premium beef rib steak designed to be shared by two people. Cooked rare to maintain juiciness and flavor. Served with creamy mashed potatoes and a fresh salad.

A celebrated British blue cheese known for its creamy texture and complex, savory flavor. Sourced from Neal's Yard Dairy.

A glass of Late Bottled Vintage Port. A sweet, fortified red wine with rich fruit flavors, perfectly paired with blue cheese.

A traditional, unpasteurized English cheddar aged for depth of flavor. Firm texture with savory, nutty notes.

A dry sherry from Spain with salty, briny notes. Crisp and refreshing, often served chilled.

A famous French soft cheese with a bloomy rind. Creamy and buttery with mushroom notes, refined by a renowned cheese maturer.

A white wine from the Loire Valley. Typically fresh and crisp with fruit and mineral characteristics.

A semi-soft French cheese made from cow's milk in the Auvergne region. Has a nutty, earthy flavor and a greyish-purple rind.

A red wine from the Northern Rhône region, made from Syrah grapes. savory with notes of dark fruit and pepper.

A platter featuring a selection of cheeses. Ideal for tasting a variety of styles and textures.

An aged sherry wine that is amber in color. Nutty and complex with a dry finish.

Creamy rice pudding flavored with vanilla and topped with a rich salted caramel sauce. A comforting and sweet dessert.

A glass of 10-year-old Madeira wine. Sercial is the driest style of Madeira, offering nutty and citrusy notes.

A tender chocolate cake served with a smooth chocolate ganache and a custard sauce infused with tea.

A glass of 10-year-old Madeira wine. Boal is a medium-sweet style, rich with caramel and dried fruit flavors.

A bright and fruity dessert featuring creamy orange curd, crunchy almond topping, and fresh kiwi and tangerines.

A dry sparkling wine from Burgundy. Made using the traditional champagne method, it is crisp and refreshing.

Sweet caramelized apples served over buttery biscuit (shortbread) and topped with fluffy vanilla whipped cream.

A sweet dessert wine from Southwest France. 'Vendanges Tardives' means late harvest, resulting in concentrated sweetness and flavor.