Dinner menu

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First Course

Oysters, champagne vinegar granita 18/33
Beet salad, roasted fennel, everything crumble  14
Eggplant tart, apple, zucchini, roasted squash  17
Calamari poached, ginger, pear, tamari, pistachio  18
Mackerel pickled, caviar crème fraiche, kohlrabi  16
Beef tartar, bonito glazed shrimp, charcoal mayonnaise, togarashi  17
Foie gras torchon, cocoa, hazelnut, maple toffee, endive, concord grapes 21
Conscious of the environment and sustainability Le Local uses prime quality local ingredients when possible.

Main Course

Gnocchi chestnut, pickled chanterelle, mascarpone, spice crumble  30
Monkfish chowder, mussel jus, leek confit, charred corn, lobster crumble  32
Halibut poached, eel, tarragon beurre blanc, cauliflower, anchovy caper sauce 33
Braised boar pappardelle, paprika sofrito, tomato confit, bone marrow  29
Beef filet mignon, beef cheek, herb crust, goat cheese polenta, buttermilk  39
Guinea Fowl, lavender jus, chicken skin stufing, bacon glazes Brussel sprout, cranberry sauce, sweet potato pave 34
Executive chief Dylan Baird