Snacks
- tomato, ricotta, miso butter
- aged cheese, corn, truffle
- tempura, togarashi aioli, basil
- raspberry, nasturtium, sea lettuce
- savoy cabbage, miso tahini, furikake
- smoked bacon, sake, cherry
Small Dishes
- daikon, cocoa, basil
- tomato, sourdough, stone fruit
- stracciatella, fig leaf, fennel
- green caesar, caper, pistachio
- tomato gastrique, lemon aioli, quinoa
- yolk, chive, burnt sourdough
- bluefoot, scallion, tellicherry
- dates, truffle, banyuls
- curry, coconut, chickpeas
- cucumber, melon, finger lime
Main Fare
- lion’s mane, spinach, lemon
- brussels sprouts, pecan, lemon
- corn, chanterelle, fumet
- collards, apple, northern beans
- shiso, anchovy, bok choy
- sunchoke, soubise, tamarind
- szechuan peppercorn, twice baked potato. compound butter
serves 2-3
Sides
- capers, green olives
- pancetta
- pickled plum, sesame
- from the farm
Sweets
- sheep’s milk yogurt
- cocoa, mint, cherry
- sesame seed, ginger, caramel
- lemon cake, mint, stone fruit
Please note, this is a sample menu and subject to change as we feature hyper-seasonal, farm-fresh ingredients in our dishes. We strive to accommodate all dietary restrictions, including kosher requests. Kindly inform us of any specific dietary needs at least one week prior to your arrival by reaching out to wff.itinerarydesigner@aubergeresorts.com.