CHEF'S TASTING MENU 

week of April 2nd

Shrimp Escabeche

griddled cornbread

Fregola Sarda

lump crab, fra diavolo, buttered crumbs

Spanish Octopus

roasted fingerling, olive salad, romesco

Icelandic Cod

arroz amarillo, pinto beans, corn relish, tomatillo pipian

King Salmon

black lentil dal, cucumber raita

Sour Cream Panna Cotta

strawberry, crumbled ginger cookie