The menu
A small, edited selection, given room to be seen.
The order shifts with the weather and the morning market. The seasonal hang is served to the whole table at one set price, with single works and the cellar wall alongside.
The Seasonal Hang
A composed sequence of the week, served to the whole table as one curated viewing. The order shifts with the morning market.
Heirloom tomato, framed in verjus
includedSlow cured tomato set in a clear verjus jelly, dressed with shiso and a whisper of toasted buckwheat.
Hand dived scallop, pale butter
includedScallop warmed barely through, rested in a soft butter sauce lifted with preserved lemon and chive.
Line caught turbot, on the bone
includedTurbot cooked gently on the bone, finished with a light sauce of its own roasting juices and brown butter.
Spring lamb, garden peas
includedMilk fed lamb rested over coals, plated with the first peas, mint, and a quiet jus of roasted bones.
Aged comte, walnut leaf
includedA single wedge of cellar aged comte with a syrup of green walnut leaf and toasted seeds.
Rose and white peach
includedPoached white peach with a soft rose cream and a cold sorbet of its own juice.
Petit fours, the last frame
includedA small tray of seasonal sweets, changed with the week and served as the viewing closes.
Single Works
A shorter selection for the counter, drawn from the same morning basket. Choose a few pieces, or let the kitchen choose for you.
Native oyster, green apple
32Cold oyster with a granita of green apple and a turn of black pepper.
White asparagus, cured yolk
38Steamed white asparagus, grated cured egg yolk, and a warm hollandaise loosened with lemon.
Langoustine, pale bisque
46Grilled langoustine tail set in a soft bisque scented with tarragon and fennel.
Duck breast, cherry and beet
52Aged duck breast over coals, with roasted beet and a sharp cherry reduction.
Garden salad, edible flowers
26A composed plate of garden leaves and petals, dressed with a light herb vinaigrette.
Chocolate, olive oil, salt
24A still life of dark chocolate cream, cold pressed olive oil, and a flake of sea salt.
Cheese from the trolley
30A chosen flight from the cellar, served with seeded crackers and fruit paste.
The Cellar Wall
Bottles gathered slowly from growers we visit by name. By the glass, the bottle, or a quiet flight matched to your viewing.
Loire chenin, by the glass
19A still, mineral pour from a single low intervention grower on the river slopes.
Jura savagnin, by the glass
23Oxidative and nutty, poured from a small family domaine in the eastern hills.
Burgundy red, by the glass
26Light and clear pinot noir from a cool northern vineyard, served just below room.
Grower champagne, by the bottle
180A fine, chalky cuvee from a single family of vignerons, disgorged late.
The cellar flight
120Five glasses chosen to walk beside the seasonal hang, all from growers we know.
The pale pairing, no alcohol
80Five house ferments and pressed juices, built to echo each course without wine.
The wall is rehung each morning. Let us choose the evening for you.