CHEF'S TASTING MENU 

week of April 30th

Hamachi Crudo

cucumber, jalapeno, ponzu, peanut

Orecchiette

lump crab, shiitake, pommery sauce, buttered crumbs

Spanish Octopus

potato leek hash, ginger, scallion, miso mustard

Skate Wing

cauliflower, roasted grapes, almond gazpacho, brown butter

King Salmon

white bean, andouille, caldo verde, red pepper relish

Olive Oil Cake

lemon curd, pistachio