CHEF'S TASTING MENU 

week of March 26th

Tuna Crudo

risotto galette, olive salad, saffron aioli

Bang's Island Mussels

sofrito, chorizo, buttered crumbs

Spanish Octopus

roasted potato, pickled fennel, black garlic vinaigrette

Skate Wing

marinated white beans, almond, sauce gribiche

Striped Bass

arroz verde, esquites, mole rojo

Blueberry Cake

lemon curd