CHEF'S TASTING MENU

week of September 17th

Hamachi Crudo

apple, celery, aguachile, pumpkin seeds

Day Boat Scallops

pickled fennel, almond aillade, fennel puree

Risotto

lump crab, roasted corn, buttered crumbs

Spanish Octopus

smashed potato, pickled poblano, poached egg vinaigrette

King Salmon

chickpea mujadara, marinated cucumber, tahini yogurt

Lemon Posset

macerated blackberries, crumbled ginger cookie