CHEF'S TASTING MENU 

week of April 9th

Hamachi Crudo

cucumber, jalapeno, sesame, ponzu

Orecchiette

lump crab, fra diavolo, buttered crumbs

Spanish Octopus

roasted fingerling, olive salad, romesco

Eastern Fluke

basmati, leeks, peas, cauliflower puree, caper brown butter

Tuna

carrot kosambari, pistachio thecha, saffron yogurt

Lemon Crepe Cake

blueberry syrup