APERITIF
Oysters
3 pieces – 14
6 pieces – 27
9 pieces – 39
Foie gras – 18.5
Brioche – Jam
Wagyu A5 Carpaccio – 23
Aged balsamico – EVOO
Burrata – 14.5
Seasonal fresh berries and greens
Charcuterie – 20
Meat and pickles preparation
À LA CARTE LUNCH
Tartare – 19.5
Herb foam – Pickeled egg yolk
Scallops – 22.5
Pumpkin – Curry butter sauce
Weekly fish – 26.5
Pasta – 19.5
Weekly changing fresh pasta
Vegetarian Chowder – 18.5
Seasonal toppings
Ribeye – 27.5
Beet – Jus – Salsify
3- OR 4-COURSE FITZ MENU
Fitz menu – 53
Including wine, water and coffee – 83
Extra course: Tartare + 14.5
Tuna
Citrus – Sumac
Beef cheek
Beet – Jus – Salsify
Strawberry
Basil
3- OR 4-COURSE FITZ MENU | VEGGIE
Fitz menu | Veggie – 46
Including wine, water and coffee – 76
Extra course: Chowder + 14.5
Beet
Various beet preparations
Zuchinni
Chervil beurre blanc – Mücver – Ricotta
Strawberry
Basil