DINNER

FIRST COURSE

Corn Salad
Fresh Polenta, Romaine Hearts, Chipotle Lime Dressing, 65°egg Yolk, Cookstown Greens Radishes 12

Potted Dungeness Crab
Foie Gras Mousse, Black Garlic Crostini, Paquillo Peppers, Ontario Peaches, Bergamot Gelee 16

Charcuterie Plate
Chef’s Selection Of House Cured Meats, Patés & Terrines small 15 Large 25

Sous Vide Hokkaido Scallop
Sunomono Cucumber, Verbena Tapioca, Papaya Lettuce Soup 14

TO SHARE

From The Land…
Chef’s Artisanal Selection Of Naturally Raised Meats 15 Per Guest

From The Sea…
A Seasonal Selection Of Fish & Shellfish 15 Per Guest

From The Earth…
From The Farm To The Table, Vegetarian Platter 13 Per Guest

MAIN COURSE

Rainbow Trout
Cookstown Turnip Petals, Zucchini Pearls, Compressed Celery, Zucchini & Red Pepper Purée 30

Rabbit & Foie Gras
Fordhook Mustard Greens, Chanterelle Garlic Scapes, Bing Cherry Gastrique 34

European Bass
Tamarind Eggplant, Abalone Mushrooms, Puffed Black Rice, Compressed Pineapple & Coconut 34

Mushroom Linguini
Porcicni, Morels, Grilled Oyster Mushrooms, Fava Beans & Leaves, Shaved Moliterno 19

Dorset Lamb Duo
Crispy Goat Cheese Mash, Charred Onion Sauce, Porcini Mushrooms, Peas 38

Butter Poached Lobster
Sunchoke Purée, Grilled Corn, Couscous, Sugar Snap Peas, Purple Mizuna 36

c5 Surf & Turf
Cumbrae Farms 60 Day Aged Ribeye, Prawn Terrine, Boar Bacon, Potato Hash, Green Beans, Piri Piri 39

Chef’s Seasonally Inspired Tasting Menu 95
add 50 With Wine Pairing

Please Note:
We Use The Freshest Ingredients Available. Due To Seasonal Availability Of Ingredients, Some Items May Change.Prices Exclusive Of All Applicable Taxes, Members 10% Discount On Non Alcoholic Items Is Applied Pre- Tax

Executive Chef: Ted Corrado Chef De Cuisine: Luigi Encarnacion Sous Chef: Jon Pong