Pan-Roasted Sea BassKSh 2,800
Crispy-skinned sea bass on lemon risotto with asparagus, capers and beurre blanc.
SignatureBraised Lamb ShankKSh 3,200
Slow-braised lamb in Merlot reduction with rosemary, root vegetables and creamy polenta.
Chef's PickWild Mushroom RisottoKSh 1,800
Arborio risotto with forest mushrooms, aged Parmigiano-Reggiano, white truffle oil and crispy sage.
Duck ConfitKSh 2,950
72-hour duck confit, crispy skin, Puy lentils, roasted beetroot and orange jus.