CHEF'S TASTING MENU 

week of May 14th

Tuna Crudo

roasted red beet, pickled mustard seed, tiny greens

Fregola Sarda

shrimp, shiitake, panang curry, peanut

Spanish Octopus

roasted potato, pickled poblano, poached egg vinaigrette

Eastern Fluke

buckwheat, roasted corn, marinated tomato, green goddess

Striped Bass

white bean & lentil dal, cucumber raita

Coconut Tres Leches

spiced pineapple, toasted coconut