CHEF'S TASTING MENU 

week of April 23rd

Crab Cake

shaved fennel, kale, yellow pepper vinaigrette

Day Boat Scallop

butternut squash farrotto, pickled corn, pumpkin seed

Spanish Octopus

potato hash, olive salad, romesco

Skate Wing

warm bean salad, cauliflower puree, sauce gribiche, almond

Alaskan Halibut

thai basil fried rice, shiitake, snow peas, miso mustard

Chocolate-Banana Entremet

almond crunch, banana namelaka, dark chocolate mousse