CHEF'S TASTING MENU 

week of April 16th

Tuna Crudo

caponata, pine nut, roasted garlic aioli

Pemaquid Mussels

sourdough, pickled carrot & jalapeno, red chermoula

Spanish Octopus

fingerling potato salad, pickled red onion, georgian green sauce

Striped Bass

coconut-lime rice, cucumber-fennel salad, indian green chutney

King Salmon

fregola, celeriac, shiitake, bacon marmalade, white corn nage

Matcha Entremet

almond crunch, matcha namelaka, white chocolate mousse