Seasonal menu selections include: poached John Dory with hand
cut nasturtium pasta, artichokes and verjus glaze, uni on toast, shaved foie gras, wild borage and red currants, and Wagyu ribeye cap with mushroom gratin, and pheasant with fregola, roasted fennel, and cabrales foam.
1 9 - oz package Halloumi cheese,
cut crosswise into 8 slices 8 3 - inch triangles thinly sliced watermelon, about 3 / 8 - inch wide, preferably seedless Sliced mint for garnish Baby arugula for garnish Edible flowers, such as
nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold, for garnish