Lunch

black lentils, cranberry compote, chive oil, red cabbage microgreens, butternut squash purée, grilled pork belly, lemon beurre blanc

artisan lettuce blend, avocado crème, avocado, dried dates, roasted beets, garlic croutons, lightly fried goat cheese, toasted hazelnuts, champagne vinaigrette, 3 diver scallops

butter poached lobster, sweet brioche bun, housemade salt & vinegar chips