Celeriac & Puy Lentil Gratin
An elevated gratin with earthy celeriac, delicate Puy lentils, and a rich Gruyère-Comté sauce, topped with a hazelnut gremolata.
Dry-Brined Duck with Charred Soba & Ponzu
An elevated interpretation using a dry-brined duck breast for incredibly crisp skin and seasoned flesh. The dish is built upon a bed of nutty 100% buckwheat soba with seared mushrooms and charred scallions, unified by a house-made, umami-rich yuzu ponzu and a fragrant ginger-scallion oil.
Seitan alla Veneziana
A savory vegan take on a Venetian classic, featuring pan-fried seitan and sweet onions served over soft polenta.
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