First Course

Octopus with potato, cannellini purée, charred tomato, arugula pesto

Second Course

Beet Salad with gem lettuce, citrus, chèvre, mint vinaigrette

Third Course

Sliced Ribeye with parsnip skordalia, black garlic cippolinis, truffle demi

Dessert Course

Coconut Ricotta Pound Cake with lemon ice cream, charred honeycomb

Price

SOLD OUT