Phyllis’ pickles 4
Rye rolls, spring garlic butter 4pcs 6

Gem lettuce, anchovy, flageolet, pine nut, grana padano 19
Asparagus, saffron rouille, sunflower seed crumble 19
Hen-of-the-woods, mustard sauce, slivered onion 17
Kanpachi crudo, citrus, Castelvetrano tapenade 23
Raw beef, King James blue, chicory, potato chips 21

Risotto, preserved lemon, hazelnut, sunchokes, comté 28
Halibut, spring peas, lardons, mousseline, crème fraîche 37
Cornish hen, potatoes, spring onion, green peppercorn 34
Pork collar, parsley sauce, seasonal vegetables 36

Chocolate mousse, bergamot cream, almonds 12
Rum baba, pistachio custard, chamomile, chantilly 12
Tete de moine, walnut condiment, orchard fruit, brioche 14

Menu for the table 66 per person

Please note; this is a sample menu, subject to change based on season/availability.

We do not allow outside desserts at Gary’s; no cake fee available.

Wine Director, Anna Sutela

To view our current wine list, click here.

To view our current apéritif list, click here.