CHEF'S TASTING MENU 

week of October 2nd

Crab Remoulade

griddled corn bread, smoked paprika oil, tiny greens

Gulf Shrimp Risotto

jalapeno, pumpkin seeds

Sicilian Style Calamari

pastina, tomato, olive, caper, currant, pine nut, crumbs

Spanish Octopus

yukon potato, pork belly, scallion, ginger, char siu

Skate Wing

farro, spinach, sauce gribiche

Butternut Squash Cake

whipped cream cheese, pecan syrup