Weekly Tips: December 18

For the first course, Chef recommends the Nova Scotia tuna tartare.

The veal with roasted fennel and sunchoke makes for an excellent second course and will be coming off the menu soon, so enjoy it while you can.

Finish your dining experience with sticky toffee pudding, paired with newly arrived satsuma mandarin oranges. This citrus fruit is at its peak at this time of year. 

On Tuesday, December 30th, join us for Year in Review — a curated 7-course dining experience highlighting the best dishes of 2025 at the special price of $125++. Click here for more details and to reserve your table. 

Happy holidays to all!