3 courses, $36.
1. House cured and smoked Tasmanian sea trout, sun choke tarragon creme.
Cauliflower Veloute, then switching to Lentils du Puy Veloute.
2. Ocean Trout, Cauliflower, Red Russian Kale, Beurre Blanc.
Cassoulet.
*Squab. Roasted whole, served off the bone with squab jus. $20 Supplement. Very Limited, Garnish varies nightly.
3. Cheese
Dessert
