Brindille

red wine braised snails, gesier de poulet, fines herbs and black trumpet mushrooms

huckleberries and mulled wine, scented brioche, red bulb onions and oxtail gelée

eggs brouillés, leeks and oscietra caviar

loin and rillette of rabbit, pearl onions, golden beet, ginger and cocoa

sorrel, pickled mustard seeds, arugula and quail egg

confit duck, puffed wild rice and bosc pear

seeded tartine of pink beauty radish, crottin goat cheese and caramelized almonds

uni custard and parsley-scallion puree, kumquats, preserved crosnes and marrow emulsion

bacon lardons, pomegranate and shaved fennel, anise mousse, pine nuts and alpine honey

roasted parsnips and leeks, fragrant greens, pink grapefruit, coral butter and vanilla

watercress, meyer lemon and horseradish

jambon de bayonne and coco beans, buttercup squash, hedgehog mushrooms, sunchoke and sapphire

roasted hen of the woods mushrooms, young turnips and cipollini onions

cauliflower gratin, perigord black winter truffles, walnuts, madeira and thyme

belgian endive, roasted salsify and blood orange

wild scottish hare and country paté, savoy cabbage, celeriac mousseline and crimson sultanas

spiced braised beets, horn mushrooms, brussels sprouts and sauce soubise

with crème fraiche and winter savory

with flavors of the winter season

crème chantilly

clementines and vanilla

winter roasted fruit and preserves and seeded raisin ficelle

no. 3 gin, white currant jam, black currant caviar

eg origin vodka, jack rudy tonic syrup, immature juniper berries, soda

st. george verte absinthe, le reviseur vs cognac bitterman's hopped grapefruit bitters, brut champagne

le reviseur vs cognac, small hand grenadine, lemon, brut champagne

michter's rye whiskey, le reviseur vs cognac, cocchi di torino vermouth, benedictine d.o.m., angostura bitters, peychaud's bitter