| |
Second Course |
|
| |
|
Roasted Salmon |
|
herbed barley, caramelized fennel, oyster mushrooms, caped gooseberries, smoked tea sauce, micro shiso |
|
| |
Grilled Chicken Breast Sandwich |
|
avocado, tomato, lemon aioli, sweet potato chips, mixed green salad |
|
| |
Mushroom Duxelle Ravioli |
|
asparagus, mushrooms, porcini truffle sauce |
|
| |
|
| |
|
Consulting Executive Chef Mathieu Palombino |
|
Sous Chef, Manuel Honrado |
|
Sous Chef Milton carrasco |
|
| |
|
| |
|
| |
|
| 18% gratuity will apply for parties of six or more |
|