corn purée, corn, bell pepper ketchup, lamb’s lettuce

marinated salmon with dill, beetroot, hazelnuts, beetroot leaves

cranberry jelly, pumpkin purée and sponge, pickled mushrooms, figs

tiger prawns, chicken, wakame

julienne vegetables, crunchy noodles, beef

foie gras panna cotta, chips of jerusalem artichoke, edible flowers

pears marinated in port wine and lemon, walnuts, rice chips, elderberry dressing

tarragon mayonnaise, marinated shimeji mushrooms, black toast, herbs

tapioca bread with greek cheese and curd, pumpkin bread, baguette with sesame seeds and herb butter

Live Oysters charbroiled with house ­made Bayou Butter.