CHEF'S TASTING MENU 

week of March 5th

King Salmon Crudo

cucumber, everything spice, lemon oil

Fregola Sarda

lump crab, fra diavolo. buttered crumbs

Spanish Octopus

roasted potato, pickled poblano, poached egg vinaigrette

Day Boat Fluke

chickpea, fennel, olive salad, saffron nage

Cobia

sweet potato, shiitake, mole blanco, pumpkin seed

Olive Oil Cake

citrus, crema, almond