Dinner menu

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First Course

Oysters, champagne vinegar granita 18/33
Charred kale, parmesan sauce, lemon vinaigrette, anchovies 14
Beet tart, whipped goats cheese, salted beets, beet salad 15
Spanish octopus, chorizo tomato sauce, braised kohlrabi, lemon gel 18
Crispy sweetbreads, leek confit, black garlic mayonnaise, carrots 17
Beef tartar, bonito glazed shrimp, charcoal mayonnaise, togarashi 17
Calamari poached, ginger, pear, tamari, pistachio 18
Conscious of the environment and sustainability Le Local uses prime quality local ingredients when possible.

Main Course

Braised boar pappardelle, paprika sofrito, tomato confit, bone marrow 29
Guinea Fowl, traditional english stuffing, cranberry sauce, brussels sprouts, lavender jus 31
Monkfish chowder, mussel jus, leek confit, charred corn, lobster crumble 32
Gaspor farms porcelet belly, red cabbage puree, braised savoy cabbage, white beans, cabbage jus 31
Miso glazed black cod, mushroom broth, kelp roasted potatoes, maitake mushroom 34
Steak frites, filet mignon, green peppercorn sauce, house frites 34
Executive chief Dylan Baird