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| Oysters, champagne vinegar granita | 18/33 |
| Charred kale, parmesan sauce, lemon vinaigrette, anchovies | 14 |
| Beet tart, whipped goats cheese, salted beets, beet salad | 15 |
| Spanish octopus, chorizo tomato sauce, braised kohlrabi, lemon gel | 18 |
| Crispy sweetbreads, leek confit, black garlic mayonnaise, carrots | 17 |
| Beef tartar, bonito glazed shrimp, charcoal mayonnaise, togarashi | 17 |
| Calamari poached, ginger, pear, tamari, pistachio | 18 |
Conscious of the environment and sustainability Le Local uses prime quality local ingredients when possible.
| Braised boar pappardelle, paprika sofrito, tomato confit, bone marrow | 29 |
| Guinea Fowl, traditional english stuffing, cranberry sauce, brussels sprouts, lavender jus | 31 |
| Monkfish chowder, mussel jus, leek confit, charred corn, lobster crumble | 32 |
| Gaspor farms porcelet belly, red cabbage puree, braised savoy cabbage, white beans, cabbage jus | 31 |
| Miso glazed black cod, mushroom broth, kelp roasted potatoes, maitake mushroom | 34 |
| Steak frites, filet mignon, green peppercorn sauce, house frites | 34 |
| Executive chief Dylan Baird | |