Chef's Table Wednesday, March 30, 2022

Amuse (melon gazpacho consume, fried shishito, pork belly)

1st course appetizer (chorizo empanadas, chipotle cream, queso fresco, micro salad)

2nd course ( butter basted Alaskan Cod with maque choux corn pudding, andioulle sausage, potato fondant, peppernada)

3rd course ( gaucho style flat iron steak, charred tomatoes and red onion, chimichurri, grilled limes, grilled tortillas)

4th course dessert ( peach cobbler beignet with peach coolis, cinnamon whip)