CHEF'S TASTING MENU

week of November 5th

Hamachi Crudo

cucumber, jalapeno, ponzu, peanut

Orzo

lump crab, fennel, lemon nage, crumbs

Spanish Octopus

greek marinated chickpeas, olive salad, tahini yogurt

King Salmon

white bean, borscht broth, dill cabbage

Tuna

potato-leek hash, scallion, ginger, char siu vinaigrette

Butternut Squash Cake

whipped cream cheese, pecan syrup