CHEF'S TASTING MENU 

week of March 27th

Hamachi Crudo

red beet vinegret, toasted walnut

Tuna Confit

olive salad, green goddess, tiny greens

Spanish Octopus

yukon potato, pickled poblano, poached egg vinaigrette

Halibut

arroz amarillo, roasted corn relish, tomatillo pipian

Barramundi

white bean, broccoli rabe, eggplant chutney, romesco

Peanut Butter Cremeux

strawberry puree, whipped marshmellow

- OPTIONAL SUPPLEMENT -

Pekin Duck Breast

german red cabbage, cracked mustard vinaigrette