$50- Per person (add $20- wine pairings)
Tables from 6 – 12 people
Chefs table reservation require 3-day notice

White Gazpacho
Toasted almonds, seedless grapes
Extra virgin olive oil

Carpaccio of Octopus
Fresh lime, toasted garlic-chili oil

Intermezzo

Yellow Fin Tuna Crudo
Orange scented crab and avocado salad
Preserved lemon vinaigrette

Lobster “3- Ways”
Agnolotti with truffled carrot cream
Butter poached tail and roasted chanterelles
Tempura claw with lobster fennel slaw

Blood Orange Cream Sickle
Blood orange sorbet, vanilla gelato

Chef/Owner Dan Butler
Chef de Cuisine Matthew Crist
Sous Chef Timothy Bolt