CHEF'S TASTING MENU 

week of October 23rd

Shrimp Escabeche

crumbled corn bread

Orecchiette

lump crab, fennel, pommery mustard sauce

Spanish Octopus

marinated chickpeas, olive salad, saffron yogurt

Eastern Fluke

butternut squash, leeks, brown butter, hazelnut

King Salmon

yukon potato, shiitake mushroom, sauce gribiche

Lemon Crepe Mille Feuille