The Chef's Special Menu

Sautéed Mussels
Steeped in Matcha horchata ~ a combination of healthy green tea and Mexican inspired horchata puree of creamy coconut milk, rice milk, raspberry vinegar, ginger. Fresh raspberries and green onions. Garnished with a made in-house raspberry “crunchy” powder and fresh raspberries. GFP $13

Ahi Poke
Translated from Hawaiian to “slice or cut”; served Tamari Ponzu style ~ raw sushi grade yellowfin tuna marinated in soy, citrus and herbs; with sweet soy syrup. Served with a creamy avocado smash, sticky rice flavored with bamboo juice and wakamme salad. GFP $14

Pan Roasted Halibut
East Coast Halibut finished with a charred green tomatillo sauce, baby sorrel ~ early summer herb, citrus accents, baby heirloom tomatoes and creamed corn porridge of corn flour, ground corn, and masa powder. GFP $34 demi $22

Seared Ahi Tuna
Served rare with summer fruit salad “tar tar” ~ a variety of fruits coated in sugar in the raw, cooked down until slightly dehydrated and sticky ~ a sweet fruit jerky. Served with fire roasted mild chili peppers, bamboo rice and accented with sushi rice seasoning, crystallized basil syrup and sweet soy sauce. GFP $32 | demi $20

Boar and Belly
Smoky tender Texas wild boar shoulder cooked carnitas style, fried and smoked in-house for hours with fruit woods. Pork belly seasoned and slow roasted for over seven hours. Complimented with a three meat “Cocoa Bolognese” ~ chourico, ground boar and ground pork, sweet potato and seasonal squash in a sauce of rare organic cocoa, coriander and blood orange. Finished with an in-house fresh peach hot sauce and blood orange sugar syrup and served with a jicama, grilled peach salad. GFP $29

Chef’s Cut NY Sirloin
Hand cut, grilled, 7-ounce sirloin served with fried Vermont cheddar cheese tots, broad beans and roasted new potatoes. Finished with a spiced cherry cabernet sauce and toasted almond gremolata relish. $35