March
30
Details
Chef's Table for 2022-03-30
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)