Menu
Dinner Menu

4 courses | 89

6 courses | 114

TROUT

GUINEA FOWL

SWEET BREAD

BEEF

CHEESE

CHOCOLATE

Three distinct wine pairings are proposed to you by our head sommelier to pair with your menu.

Sommelier pairing | 50 – 75

Prestige pairing | 85 – 135

Grand award pairing | 130 – 250

Duck gizzard | carrot | beet | marinated onion | camelina | 20

Walleye | miso | mushroom | green onion | broth | 20

Hot oyster | shrimp | spinach | bacon | parmesan | 22

Maitake | egg 64° | celeriac | hazelnut | truffle | 18

Foie gras torchon | squash | ginger | nut bread | 24

Black cod | potato | clam | onion | aïoli | 42

Ravioli | mushroom | cabbage | lion’s mane | ponzu | 36

Bison flank steak | bacon | potato | Brussel sprout | mustard sauce | 44

Linguine | black pudding | scallop | onion cream | panko | 38

Rabbit | farfalle | verjus sauce | oyster mushroom | carrot | 40

Doughnut | cremeux | strawberry | mapple | 13

Cannoli | ricotta | coffe | hazelnut | 13