The list
Menu
Four courses in the concept. Prices are omitted. A production menu would list what the kitchen is charging that day.
To begin
A few plates before the meal. The list stays short on purpose.
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Leaves and pear
Bitter leaves, brown butter, pear, and a few toasted seeds.
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Cured trout
River trout, citrus, fennel, and oil.
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Onion tart
Warm pastry, thyme, and a little cream.
The meal
What the kitchen is cooking in this concept. It is not a rotating specials board.
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Roast chicken
For the table. Pan juices and bitter greens.
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Hand-cut pasta
Walnut, sage, and a little cheese.
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River trout
Brown butter, caper, and lemon.
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Squash
Roasted, with whey and seeds.
After
Something small, after the table has slowed down.
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Dark chocolate
Olive oil and salt.
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Quince
Poached, with cool cream.
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A small cheese
Honey and bread.
The glass
Styles, not a cellar list. No producers, vintages, or scores.
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A dry white
Served cold.
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A light red
Served cool.
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A sparkling glass
To start, if the table wants it.
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Water
Still or sparkling.