CHEF'S TASTING MENU 

week of February 19th

Scallop Crudo

cucumber, almond, lemon oil

Orecchiete

lump crab, shiitake, pommery sauce, buttered crumbs

Spanish Octopus

griddled polenta, olive salad, romesco

Icelandic Cod

yukon potato butter, german red cabbage

Tuna

chickpea, carrot, raisin agrodolce, harissa yogurt, pistachio

Dark Chocolate Cremeux

salted caramel, dehydrated banana