CHEF'S TASTING MENU 

week of November 14th

Olive Oil Poached Tuna

spicy cucumber salad, sesame, deviled egg yolk

Day Boat Scallop

creamed butternut squash, raisin agrodolce, pumpkin seed

Crab Galette

roasted red beet vinegret, dijon emulsion

Spanish Octopus

smoked pork belly hash, chimichurri rojo

King Salmon

basmati, spinach, olive salad, tahini yogurt

Jewish Apple Cake

sour cream glaze, toasted pecan

- OPTIONAL SUPPLEMENT -

Creekstone Farms Dry Aged Strip Steak

black pepper, marinated mushrooms, pecorino, saba