CHEF'S TASTING MENU 

week of March 20th

Hamachi Crudo

cucumber, jalapeno, peanut, ponzu

Orecchiette

lump crab, shiitake, pommery sauce, buttered crumbs

Spanish Octopus

yukon potato salad, ginger, scallion, char siu vinaigrette

Local Fluke

white bean, fresh peas, pancetta, sauce gribiche

Mahi Mahi

arroz caldoso, shrimp, roasted corn relish

Blueberry Cake

fresh lemon curd