Chef's Greatest Hits
Beginning Wednesday, December 4th

HAMACHI CRUDO
harissa foam, sea bean

GRAVLAX
espresso mustard

BRUSSELS SPROUT SALAD
bread mustard vinaigrette

RAVIOLO
shrimp, champagne velouté, lobster

LAMB
pomme purée, ras el hanout, olive

PORK BELLY
sherry caramel, rock shrimp

SWEET POTATO DONUT