CHEF’S TABLE

sweet potato + basil ravioli, house marinara, parmesan, chili flakes

baby kale, cucumber, red onions, goat cheese, avocado, toasted almonds, dijon vinaigrette

truffle oil, toasted hazelnuts, fresh thyme

garlic whipped potatoes, roasted seasonal vegetables, sauteed mushrooms, japanese sesame sauce

sweet potato rosti, seasonal vegetables, creole seasoning, glo signature compound butter + crispy fried leeks

mission fig + port wine demi, garlic whipped potatoes, roasted seasonal vegetables

spinach, ricotta, confit shallots, sundried tomatoes, pomodoro sauce, gorgonzola cream, fresh basil, bocconcini, grilled baguette

chocolate shavings, fresh mint, whipped cream

espresso, spiced rum, gingersnap cookie crumble, cocoa powder

beeswax infused bearface 7yr whisky, honey syrup, aromatic bitters, charred orange

suntory toki whisky, takara sake, peach nectar, passion fruit infused golden chamomile tea syrup, citrus blend, lemon ginger bitters, allspice

roasted chestnuts impart a bold + nutty character, complemented by a light level of hops, for a clean but crisp finish 5%

France