
CHEF'S TASTING MENU
week of October 23rd
Shrimp Escabeche
crumbled corn bread
Orecchiette
lump crab, fennel, pommery mustard sauce
Spanish Octopus
marinated chickpeas, olive salad, saffron yogurt
Eastern Fluke
butternut squash, leeks, brown butter, hazelnut
King Salmon
yukon potato, shiitake mushroom, sauce gribiche
Lemon Crepe Mille Feuille