CHEF'S TASTING MENU 

week of June 26th

Hamachi Crudo

nuoc cham, carrot, peanut, scallion

Chilled Beet Soup

blue crab soup, shaved horseradish, dill

Spanish Style Shrimp

griddled polenta, piperade, smoked paprika

Steelhead Trout

jasmine rice, spinach, cucumber, lemon yogurt

Bluefin Tuna

white bean, fennel, olive, roasted garlic puree

Ricotta Cheesecake

jersey blueberry compote, brown sugar crumble