CHEF'S TASTING MENU 

week of May 7th

Hamachi Crudo

cucumber, jalapeno, ponzu, peanut

Orecchiette

lump crab, fennel, lemon nage, buttered crumbs

Spanish Octopus

roasted potato, pickled poblano, poached egg vinaigrette

Swordfish

white bean, broccoli rabe, eggplant relish, romesco

Tuna

thai basil rice, scallion, ginger, miso mustard

Olive Oil Cake

lemon curd, pistachio