CHEF'S TASTING MENU 

week of February 5th

Hamachi Crudo

smashed cucumber, sesame, ponzu

Crab "Scrapple"

fennel, apple, black pepper crema

Spanish Octopus

yukon potato salad, scallion, ginger, char siu vinaigrette

Skate Wing

jasmine rice, spinach, sauce gribiche, almond

King Salmon

crushed chickpea, olive salad, tahini yogurt

Olive Oil Cake

lemon curd, pistachio