CHEF'S TASTING MENU 

week of April 3rd

Shrimp Salpicon

fennel, olive, toasted almond

Fregola Sarda

lump crab, roasted corn, scallion cream, buttered crumbs

Spanish Octopus

white bean, chorizo, sofrito, pineapple

Mediterranean Sea Bass

bulgur, tomato-cucumber salad, roasted garlic puree

King Salmon

potato, thai curry broth, pickled cabbage

Lemon Cream Cheese Mousse

blueberry syrup, brown sugar crumble