Dinner menu

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First Course

Oysters, champagne vinegar granita 6/18 12/33
Strawberry, gazpacho, black pepper, basil 15
Mushroom roasted, puree, kimchi 15
Kibbe nayeh, harissa, za’atar, herbs  17
Lobster, bisque, granola, rhubarb 21
Scallop ceviche, avocado, lime 21
Callamari poached, ginger, pear and pistachio 18
Conscious of the environment and sustainability Le Local uses prime quality local ingredients when possible.

Main Course

Asparagus, risotto, tomato, black olive 29
Duck breast, carrot, fig 31
Ravioli, goat cheese, duck confit, shitake 31
Salmon, scallop, shiso, nasturtium  31
Halibut, fennel, panzanella, blood orange  33
Pork coppa, bacon, apricot, mustard seed  34
Striploin, potatoes, Brussels sprouts, chimichurri 39
Executive chief Dylan Baird