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& R. Meunier butter.
Rotating Selection and Toppings
Miso butter, charred spring onion, bread crumbs togarashi.
Bayonne ham, 'Nduja sausage,2 cheeses, olives, pickles, jams, baguette and butter.
Fig jam, chive aioli.
Sheep's milk mousse, pickled dates, pistachios, pomegranate molasses, mint.
Duck fat madeleines, port plums, piment d' espelette honey.
Watermelon, urfa mezcal dressing, lime, pickled padrons and onions, thai basil, peanut dukkah.
Cucumber, dates, szechuan, ginger, black sesame, lime yogurt.
Bouillabaisse broth, nduja aioli, fennel and herb salad, little T.
5 hour onions, alpine cheeses, mustard aioli.
Carrot gnocchi, koginut squash, coconut red curry sauce, puffed quinoa and cashew dukkah.
Ham miso broth, matsutake mushrooms, black garlic oil, sesame.
Potato seaweed gratin, baby mustard greens, radish, pickled mustard seeds.
Feeds 2+. Choi mix, asian pear, cucumbers, radish, chile lime vinaigrette, cashews, herbs, chiles.
N'Duja and pickled dates and little T's.
Homemade brioche, pickles.
Fig, saba and little T's.
Clynelish 14yr scotch.
Nutella ice cream, cocoa nibs, hazelnuts, coffee tuile, elephant nut butter cream.
Roasted figs, fig leaf syrup, anise hyssop ice cream, yogury sorbet, pistachios.
Menu for Normandie provided by Allmenus.com
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