Appetizers

SPRING GARLIC SOUP 10
Creme fraiche, ginger, verjus

SALAD OF MIXED GREENS 10
Mizuna, sorrel, sorghum

MARINATE TOMATO 12
Burata, esplette, basil 

HEIRLOOM ROOT VEGETABLE SALAD 10
Turnip, radish, balsamic vinaigrette

HOUSE-MADE FETTUCCINE 12
Bacon, 63°C egg, black pepper

SALMON 11
Dill, cream cheese, lemon, pumpernickel

CRISPY OYSTERS 10
Lime, cilantro, “trinity”

BRAISED PORK BELLY 12
Jasmine Rice, Bok Choy, Pickled Garlic