starter | ||||||||||
| Winter luxury squash soup, asian pear, urfa pepper | ||||||||||
1st course | ||||||||||
| Beets roasted in mulling spices, chicories and slow cooked egg or Clams + mussels braised in shellfish boullion, warmed sourdough bread |
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2nd course | ||||||||||
| Buttermilk poached free range turkey breast, crispy leg confit, jus and brioche stuffing | ||||||||||
|
for the table: Fingerling potato puree Honey + black cardamom roasted carrots Brussel sprouts + pecorino cheese |
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dessert | ||||||||||
| Quince + almond crostata, prune jam + tahitian vanilla bean ice cream | ||||||||||
| Vegetarian option available | ||||||||||
| Excludes tax and gratuity | ||||||||||