CHEF'S TASTING MENU 

week of April 17th

Tuna Tataki

cucumber, jalapeno, carrot, peanut, pad tahi sauce

Bang's Island Mussels

leeks, bacon, whole grain mustard, cream

Spanish Octopus

yukon potato, scallion, ginger, char siu vinaigrette

Striped Bass

risi e bisi, fennel, marinated beech mushroom

Faroe Island Salmon

white bean succotash, crab salad, spicy tomato vinaigrette

Flourless Dark Chocolate Torte

roasted banana, toffee sauce