CHEF'S TASTING MENU 

week of January 22nd

Hamachi Crudo

peanut, cilantro, carrot, nuoc cham

Bang's Island Mussels

persillade, sourdough, pickled radish

Fregola Sarda

lump crab, guajillo cream, pumpkin seed

Local Fluke

warm lentil & mushroom salad, butternut tahini, bacon vinaigrette

Tuna

herbes de provence, melted fennel, potato butter, sauce vierge

Mascarpone Panna Cotta

dark cherry compote, almond biscotti