CHEF'S TASTING MENU

week of October 29th

Hamachi Crudo

cucumber, jalapeno, ponzu, peanut

Parisian Gnocchi

lobster, shiitake, shellfish nage, crumbs

Spanish Octopus

potato hash, scallion, ginger, char siu vinaigrette

Swordfish Milanese

white bean ragu, giardiniera

King Salmon

barley, borscht broth, kielbasa, dill cabbage

Butternut Squash Cake

whipped cream cheese, pecan syrup