Seasonal cooking, written small

Atelier

Nine courses written that morning by the chef de cuisine, built around what arrived at the door. Pairings available.

Flagship

Seven courses moving through the season — vegetable, sea, land, sweet. Optional sommelier pairing.

Garden

Six courses built from the garden beds, with optional additions from the sea and the cellar.

Marina

A curated selection from the raw bar — oysters, clams, langoustine, and a hand-rolled crudo. For the table.

Single-origin dark chocolate ganache, Ligurian olive oil, and Maldon sea salt. Gold leaf to finish.

Brown butter ice cream, a single shortbread coin, and a pour of caramel at the table.

Roasted stone fruit, elderflower granita, and fresh sorrel from the garden. No dairy.

A rotating pour from our grower list. Ask the sommelier for tonight's bottle.

Bourbon, smoked maple, orange bitters, and a single large cube. Built at the bar.

Gin, Campari, sweet vermouth, and a strip of garden basil. Stirred, not shaken.

Add a paired pour alongside each course of your tasting menu. Poured and explained by the floor team.

Flagship

Forty-day dry-aged wagyu striploin with charred shallot, bone marrow jus, and a single perfect potato. Flagship.

Tagliolini rolled to order, dressed in brown butter, crisped sage, and aged parmesan. A study in restraint.

Dry-aged duck breast with sour cherry, charred endive, and a duck consommé reduction.

Garden

Whole roasted celeriac, black truffle shaved at the table, Comté foam, and toasted buckwheat. Garden.

Marina

A half-dozen oysters from our coastal partner, served with mignonette, lemon, and cracked pepper.

Turbot cooked on the bone, brown shrimp, fried capers, and a brown butter emulsion.

Whole sea bream for two, with fennel, saffron, and a citrus beurre blanc. Filleted tableside.

Atelier

House-cured trout, cucumber ribbon, dill oil, and a rye crisp. Atelier counter exclusive.

A single seared scallop with blood orange, fennel pollen, and a citron emulsion. Served barely warm.

A composition of six tomato varieties from our garden partner, finished with basil oil and a salted focaccia crumb.

Hand-stretched burrata with the first of the season's stone fruit, toasted hazelnut, and a thread of honey.

Marina

House-smoked eel with green apple, fresh horseradish, and rye crisp. Marina exclusive.