CHEF'S TASTING MENU

week of September 24th

Hamachi Crudo

coconut aguachile, pineapple, urfa biber

Sicilian Style Calamari

tomato, olive, pine nut, raisin, caper, crumb

Spanish Octopus

potato hash, pickled poblano, poached egg vinaigrette

Icelandic Cod

jasmine congee, shiitake, peanut, sechuwan oil

Striped Bass

white bean, fennel, eggplant relish, saffron nage

Butternut Squash Cake

whipped cream cheese, pecan syrup