Winter Menu

 

Roasted and Preserved Beets-

In a warm speck dressing, toasted walnuts, chevre

Onion Tatin-

duck fat pastry, balsamic, thyme

Cheese Gouger-

fromage fort, truffle honey drizzle

Stuffed Lamb Saddle-

duxelles, spinach, lamb reduction, cured carrots

Cheese Course-

selected cheeses, preserves, pickles

Basque Cheese Cake-

beetroot caramel, feuilletine