Roasted squash, goat cheese creme, red wine poached cranberries pumkin seeds and honey roasted shallot dressing.

Fuji apple, crumbled blue, pickled onion and balsamic vinaigrette.

Green apple, fennel, capers, olives oil, lemon and herbs.

Creme fraiche, wasbi tobiko, radish, cucumber and crisp wonton.

Braised lamb, fresh herbs and pecorino.

Crabmeat, mushrooms, fresh herb and white truffle oil cream.

Roasted butternut squash, farro, braised fennel, fingerling potato and carrot ginger broth.

Jambon de bayonne, gruyere, Dijon mornay, fried egg and brioche.

Salsa rojo, black beans, warm tortilla fried eggs, queso fresco and cilantro.

Roasted baby vegetables, fingerlings and beef jus.

Braised fennel, roasted peppers and black olive poultry jus.

Parmesan and fresh herbs.

Roasted squash, goat cheese creme, red wine poached cranberries, pumbkin seeds honey roasted shallot dressing.

Candied lemon zest and macadamia nut crumble.

Chef's selection of 3.

Baby spinach, pumpkin spice roasted squash goat cheese creme. poached cranberries, pumpkin seeds honey roasted shallot dressing.

Cucumber, heirloom radish, creme fraiche, wasabi tobiko, chili oil and crisp wontons.

Frisee, cornichon, pickled onion and crisp sourdough.

Caramelized pear and cipolini and seared foie gras brioche crouton.

Fresh herb, beurre blanc and white truffle oil.

Arborio rice, roasted wild mushrooms, Paresan fine herbs, mushrooms-truffle emulsion.

Roasted spaghetti squash, cherry tomatoes, eggplant caponata, basil pesto and tomato water emulsion.

Honshimeji mushrooms, braised leeks, red mizzunna mushroom emulsion.

Charred savoy cabbage, chestnuts, celeriac roasted cipollini and thyme bacon broth.

Braised fennel, fingerlings and romesco poultry herb jus.

Braised french dupuy lentils with brunoise root vegetables sun choke puree and carrot ginger emulsion.

Apricot soy glaze farro, shaved apple and celeriac salad pickled mustard seeds, scallions reduced meat jus.

Charred brocolini black truffle onion soubise and potato puree veal jus.

Chilled vanilla and egg custard caramelized sugar, berries and tuile.

Almond sponge cake, ganache, coffee buttercream raspberry and chocolate glaze.

Coffee creme, hazelnut crumble candied lemon zest.

Warm chocolate cake, raspberry puree, pistachio tuile and tahitian vanilla ice cream.

Fresh lemon curd, raspberries, puree and meringue.

Artisan cheese selection honey comb, sliced apple and fig puree.

Chinese keemun black tea that is strong and simple.

Smooth black tea from Ceylon.

Four black teas, silvertip and lemony bergamot make for a perfect after dinner tea.

Black teas blended with currant, caramel and citrus.

Exclusively egypt's finest chamomile flowers and caffeine -free.

Caffeine-free mint with lemon verbena.

Fuji apple, crumbled blue pickled onion and balsamic vinaigrette.

Roasted butternut squash, poached cranberries, pumpkin seeds, goat cheese cream and balsamic roasted shallot dressing.

Honey drizzle.

Creme fraiche, capers, lemon, herbs and toasted brioche.

Fresh herb and truffle oil and beurre blanc.

Radish, cucumber, creme fraiche, sesame oil, wasabi tobiko and crisp wonton.

Fresh berries, grand reserve vermont butter and organic maple syrup.

Seasonal compote and organic maple syrup.

Fresh herbs, 18 moth aged gruyere, roasted fingerlings and baby greens.

English muffin, jambob du bayonne, spinach, fingerlings and hollandaise.

2 eggs any style, fingerlings, chorizo and wram brioche toast.

2 Sunny side up eggs, salsa rojo, black beans, queso fresco and wram tortillas.

Fresh herb and truffle oil and beurre blanc.

Jambon du bayonne, gruyere Dijon creme, sunny side up eggs and thick cut brioche.

Served with warm brioche leek and goat cheese.

Grilled angus beef skirt steak, 2 over easy eggs and roasted fingerlings.

Chef's selection of 3.

Glass.