Bar Crenn

Potato-Crusted Cod, Sauce Gribiche

Uni Bearnaise, Preserved Lemon

Dungeness Crab, Chives

Sauce Mornay, Basil Blossoms with: Pommery Mustard or Kristal Caviar (add $86)

XO Sauce, Citrus

Sesame, Smoked Crème Fraîche

Caramelized Sugar, Banana Cream

Hazelnut & Chocolate

Vanilla, Orange, Passion Fruit, Guava

Grapefruit, Fennel, Dry Vermouth. Tanqueray 10 Gin

Orange Bitters, Dry & Sweet Vermouth, Fino & Amontillado Sherry

Absinthe, Cherry, Sugar, Ezra Book 99 Bourbon

Suze, Orgeat, Lemon, Wray & Nephew Rum

Twelve inventive and chic small plates paired with bespoke pairings.

Salted Averna, Myers Rum, Fresh Blood Orange

Salted Coffee, Orange, Ginger, Picon, St. George Vodka

Saffron, Habanero Pepper, Woody Almonds, Union Mezcal

Kaffir Lime, Verbena Olive Oil, Lemon, Egg White, Pisco

Honeyed Amaro, Aperol, Lemon, Ginger Bourbon

Elderflower, Peach, Lemon, Toki Whisky - Carbonated

Mandarin Olive Oil, Eucalyptus, Cynar, Campari, Mezcal

Williams Pear, Honey, Jasmine, Champagne

Masterfully crafted cocktails by Director of Mixology, Florian Thireau.

Artful riffs on classic dishes.