CHEF'S TASTING MENU 

week of June 4th

Hamachi Crudo

roasted beet vinegret, walnut

Orzo

lump crab, tiny tomatoes, basil, garlic, toasted crumbs

Spanish Octopus

roasted red potato, corn relish, romesco

Alaskan Halibut

white bean, fennel, spring peas, shrimp nage

Tuna

saffron rice, cauliflower tahini, olive salad

Sour Cream Panna Cotta

jersey blueberries, crumbled ginger cookie