CHEF'S TASTING MENU 

week of March 12th

Hamachi Crudo

cucumber, jalapeno, sesame, ponzu

Orecchiette

lump crab, lemon nage, buttered crumbs

Spanish Octopus

yukon potato salad, scallion, ginger, char siu vinaigrette

Swordfish Cutlet

creamy white beans, grilled vegetable salad

King Salmon

spanakorizo, olive-caper relish, tahini yogurt

Pineapple Cake

coconut custard, spiced pineapple, toasted coconut