CHEF’S TABLE PLATED
1st: Red Fife Sourdough Boule
Served with Herb Oil & Fresh Ricotta
2nd: Sweet Potato Hash
Tamarind Chutney, Cashews, Red onion, Gold Raisins, Pomegranate Seeds, Cilantro
3rd: Local Snapper Sashimi
Lacto-jalapeno, shaved green apple, cucumber, lemon oil, coconut sugar
4th: Maple Glazed Pork Belly
Caramelized apple, Braised Cabbage
5th: Seasonal Cast Iron Cobbler
berry coulis, salted miso whip
Coming Soong!
Suggested Pairings coming soon