Tasting Menu
6:00pm-9:00pm
Tasting Menu
Tuesday - Saturday
Course One
Spring Harvest
Variations with Sorghum Tabouleh, and Aged Sherry Vinegar
Course Two
Japanese Yellowtail*
Cured with Kombu, Blood Orange, Radish, and Agua Chile Verde
Course Three
Norwegian Arctic Char
Pan Seared with Maine Mussels, Fennel, and a Yuzu Beurre Blanc
Course Four
American Wagyu
Grilled Over Charcoal with Potatoes, Green Asparagus, Onions, and Horseradish
Course Five
Moses Sleeper
Bruleed with pickled strawberries, Crostini
Course Six
Pavlova
Filled with Strawberries, Yogurt Cremieux, and Cornmeal Sable
Course Seven
Caribe Chocolate
Gateaux with Miso Butterscotch, and Brown Butter
*Consuming raw or undercooked meats
