Raspberry ceviche, heirloom tomatoes, pickled Serrano chile, yuzu

Roasted carrot, pistachio pesto, carrot top salad, elderberry vinaigrette

King crab tostada, lemon aioli, guajillo powder, seaweed salad

Braised short rib, port wine, pumpkin puree ( braised beet for vegan)

Other Infomation

This will be tasting menu style so small plates nothing to heavy. Elegant and umami flavors. Just want to make sure you have a great experience . Feel free to contact me if you have any questions or need small changes done to the menu

Meal for 6 on 19 September 2020