CHEF'S TASTING MENU 

week of January 8th

King Salmon Crudo

cucumber, everything spice, lemon oil

Gulf Shrimp

thai curry, coconut milk, scallion, peanut

Fregola Sarda

lump crab, fennel, pommery sauce, buttered crumbs

Spanish Octopus

potato-leek hash, chimichurri rojo

Striped Bass

yellow rice, pork belly, green olive, white bean vinaigrette

Butternut Squash Cake

whipped cream cheese, pecan syrup