The content below is for indicative purpose only.
| aperitif | |
|---|---|
| sparkling Pépin pétnat, Picpoul, Ugni Blanc, Muscat, Chardonnay, Elzas | 8.5 |
| cider Le Poiré, pear, Normandië | 8.5 |
| Misty our own vermouth | 8 |
| homemade sourdough bread, kefir butter, olives | |
| 5 course menu | 59.5 |
| 5 course menu vegetarian | 49.5 |
| wine pairing | 37.5 |
| pairing wines, by the glass | 8.5 |
| à la carte | |
| oyster, buttermilk granita, horseradish | 3 |
| homemade charcuterie: coppa, pancetta, finocchiona | 18 |
| oyster mushroom-tempura, oyster mayonnaise | 15 |
| squid, seaweed, sesame seeds | 18 |
| lamb sweetbread, pickled green tomato | 15 |
| cabbage, lobster bisque, sunflower seed | 18 |
| hamachi, radicchio, mushrooms, smoked sabayon | 28 |
| pheasant, kimchi, jus | 28 |
| desserts | |
| clementine: custard, sorbet&granita | 9 |
| chocolate terrine, fleur de sel | 9 |
| homemade cheese, cedro | 15 |
| dessert | |
| Saint Romain Coffee Roastery Burgundy, France | |
| espresso/coffee | 3.5 |
| double espresso | 5 |
| cappuccino | 4 |
| Postcard Teas London, UK | |
| green tea: sencha - Japan | 4 |
| oolong tea: anxi ti guan yin - China | 4 |
| black tea: sacchma - Iran | 4 |
| buckwheat: soba cha - Japan | 4 |
| digestives and sake | |
| Calvados (40%) | 8.5 |
| Grappa di Papa (45%) | 8.5 |
| La Vieille Prune (42%) — Louis Roque, Dordogne | 8 |
| Noix de Pays d ́Oc (17%) — Laurent Cazottes, Occitania | 8 |
| Coings Sauvages (18%) — Laurent Cazottes, Occitania | 10 |
| Guignes & Guins (18%) — Laurent Cazottes, Occitania | 12 |
| Mii No Umeshu (10%) Mii No Kotobuki - Fukuoka, Japan | 7 |
| Yoigokochi Yuzu 2020 (7%) Tsuru Ume - Hyõgõ, Japan | 6 |