1826 Restaurant & Lounge Menu

with petit basque, potato and black truffle

with almond, dill and gin snow

with grapefruit, hearts of palm and citrus emulsion

with yogurt, poppy, and souffled amaranth

with summer squash, black truffle and spring onions

with garbazo beans, panisse and vin jaune emulsion

with orange, guanciale and gnocchi

with madeira, fine herbs and robiola emulsion

with chive, caviar and pain de mie

with heirloom tomato, black olive and basil

golden osetra caviar, gold and brioche

with kataifi, mint-coriander sabayon

with arugula, heirloom tomatoes and garden cassoulet

with scallop dumplings, spring onions and pastis

with red onion, celeriac and horseradish

with strawberry, young onion and st germain

with garganelli pasta, black trumpet mushroom and sauce blanquette

with madeira, hakurei turnips and stinging nettles

with jerusalem artichoke, meyer lemon and brussels sprouts

grilled

with coconut, greek yogurt and basil

with coffee, bourbon and smoke coconut fuelletine

with raspberry sorbet, grapefruit and tarragon

with banana, maldon sea salt, and caramel ice cream

selection of artisan cheeses with seasonal accompaniments

organic black tea from assam, india, cinnamon, ginger, cardamom, vanilla

blend of black teas from assam, ceylon (sri lanka), and kenya

tippy black tea from yunnan, china with chocolatey notes and light body

blend of green and white teas from fujian, china, repeatedly infused with midnightharvested jasmine

egypt, whole flowers with creamy body and apple sweetness

egypt, bright, red flowers that brews to a bright cranberry note with notes of tomato.