Chicken Liver Pâté with Fresh Berries

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Chicken Liver Pâté

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SMOKED SALMON & RED CAVIAR BRUSCHETTA

house-made bread: wheat beer and a mix of seeds (pumpkin, flax, sunflower, sesame)

spread: mayonnaise-based avocado cream blended with olive oil

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HOUSE PICKLES

+Vodka, Gin, Tequila

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FRIED OLIVES

As a side to meat and fish dishes.

+ aperitifs, wines, and cocktails.

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BONE MARROW & SCALLOP

Bone marrow served in the bone, scallop tartare, spicy mayo, andsignature toasted malt bread, alongside pickled jalapeño

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PREMIUM CHEESES

Tête de Moine: Swiss cheese, nutty notes

Camembert: French cheese, mushroomy flavor

Pecorino Romano: Italian sheep’s milk cheese, salty, bold flavor and crumbly texture

Comté: firm French cheese, combining nutty and fruity notes

Pairing: Dry white wine, champagne, Light red wines (e.g., Pinot Noir), cider

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MEAT DELICACIES

Basturma, Coppa, smoked pork belly roulade, and Milano salami, served with butter and bread

Pairing: red wine

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WAGYU A4 TARTARE

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TUNA TARTARE

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SASHIMI PLATTER

Tuna, salmon, scallop, octopus, daikon, and pickled ginger.