CHEF'S TASTING MENU 

week of February 12th

Hamachi Crudo

carrot, jalapeno, cilantro, peanut, nuoc cham

House Made Cavatelli

lobster, shiitake, buttered crumbs

Spanish Octopus

potato-leek hash, scallion, ginger, miso mustard

Local Fluke

basmati rice, fennel, lemon-caper butter, almond

Tuna

white bean mapo, marinated cucumber, sesame

Olive Oil Cake

lemon curd, pistachio