Main Courses

OXTAIL SLIDERS, FRIED CHORIZO, CRISPED PINK LEEKS, SPICY AIOLI
SERVED WITH SAUTE PADRON PEPPERS

WILD SEA BASS & CONFIT BABY FENNEL, CAPERS, CHIVES & LEMON
SERVED WITH SMOKED CAULIFLOWER & MASCARPONE

TRUFFLE POTATO GNOCCHI, CHEDDAR ESPUMA, CHIVES & NUTMEG
SERVED WITH FRISSEE SALAD


Desserts
CHOCOLATE S’MORES
HONEY SABAYON, GRAHAM CRACKER POWDER

STRAWBERRY FLOAT
LEMONADE AND VANILLA ICE CREAM

GREG’S HOME MADE DONUTS
DARK CHOCOLATE AND ORANGE, PISTACHIO, EGG CUSTARD