CHEF'S TASTING MENU
week of April 17th
Tuna Tataki
cucumber, jalapeno, carrot, peanut, pad tahi sauce
Bang's Island Mussels
leeks, bacon, whole grain mustard, cream
Spanish Octopus
yukon potato, scallion, ginger, char siu vinaigrette
Striped Bass
risi e bisi, fennel, marinated beech mushroom
Faroe Island Salmon
white bean succotash, crab salad, spicy tomato vinaigrette
Flourless Dark Chocolate Torte
roasted banana, toffee sauce