CHEF'S TASTING MENU

week of October 15th

Hamachi Crudo

red grape, fennel, hazelnut

Orecchiette

lump crab, shiitake, pommery mustard sauce, crumbs

Spanish Octopus

fingerling, olive salad, romesco

Mediterranean Sea Bass

marinated chickpea, eggplant, cucumber relish, green chutney

Mahi Mahi

chili verde, pork belly, hominy, cabbage, pumpkin seed, lime crema

Maple Panna Cotta

roasted pear, pecan crumble