Townsend

Bacon, smoked paprika aioli.

Braised rabbit, morel mushrooms, asparagus.

Cucumber, sesame, lime, cilantro, furikake.

Dry-aged beef fat aioli, cressonnette, charred onion, grilled toasts.

Chorizo, caramelized cipollini onions, fava beans, madeira jus,

Roasted bone marrow, sun-dried tomato, tarragon-veal jus.

Cherry tomato, rosemary - pistachio pistou, curry-vermouth cream.

Local ramps, tomato-black olive ragout, white bean puree, sauce perigeux.32

Lamb loin with shoulder en cocotte, sauce braisage.

Roasted summer squash, cherry tomatoes, bacon lardons, uni cream.

For two. Potatoes sarladaises, caramelized onions.

Cardamom, lime, ginger, lemon.

Pineapple, sage, grapefruit, lemon.

Vanilla panna cotta, candied orange, pistachio crumble.

Toasted hazelnuts, strawberries, whipped nutella.

Pernod creme anglaise.

Grand Marnier, leek, garlic, and orange zest.

Quail egg, haricots verts, grape tomatoes, black olive, and anchovy vinaigrette.

Brandied apple compôte, pickled nameko mushrooms, and thyme toasts.

Lomo iberico, crème fraiche, and radish salad.

Carrot-ginger purée, black trumpet mushrooms, roasted carrots, and Cointreau buerre blanc.

Pommes aligot, roasted chanterelles, and sauce albufera.

Braised rabbit, roasted maitake mushrooms, and whole-grain mustard jus.

Brussels sprouts, bacon, red wine, and bone marrow.

Braised short rib, petit filet mignon, celery root puree, and sauce braising.

Parsnip purée, chestnuts, braised cabbage, apple salad, and port jus.

White bean, butternut squash, bacon, and buerre rouge.

Roasted potatoes, sautéed spinach, and saffron cream.