CHEF'S TASTING MENU 

week of November 20th

Tuna Confit

carrot kimchi, black sesame yogurt

Day Boat Scallop

pickled fennel, toasted almond, truffle aioli

Gulf Shrimp

griddled polenta, chili-garlic butter

Spanish Octopus

crispy potato, olive salad, romesco

King Salmon

white bean, lardon, german red cabbage, pommery sauce

Dark Chocolate Cremeux

roasted banana, salted caramel