With new chef Patrick Leano's arrival, the menu has returned to classic dishes and away from "creative", "modern", or playful items. Some customers will be happy to see classic "grill" dishes return to the menu.
Full account on dinner is here:
http://www.diarygrowingboy.com/2017/05/return-of-classics.html
French green asparagus, soft egg, Parmesan
Grilled double ribeye
Cannon of Welsh lamb, morels, sweetbreads
Toasted rice soufflé, Horlicks ice cream
