ENJOY A DELICIOUS WEEKLY CHEF'S SPECIAL
Spanish Branzino
First Course
Ramp Tagliatelle
House-made angel hair pasta, tossed in a creamy ramp pesto sauce, topped with pickled ramps and Nora Furikake.
Second Course
Special Salad
Arugula and local hydroponic spring mix tossed in a lemon and honey vinaigrette, topped with fresh strawberries and ricotta.
Third Course
Spanish Branzino
Crispy skin branzino brushed with smoky red chimichurri, served with a salsa criolla, charred bok choy and “last year” Meyer lemon.
Fourth Course
Limoncello Sorbet
Light and citrusy sorbet surrounded by a ginger and togarashi soda.
$59
Suggested Wine Pairing
2019
El Enemigo
Mendoza
Delicate notes of honeysuckle and chamomile flowers with pear and pineapple aromas in the glass of this elegant Chardonnay. The creamy palate is flavorful with concentrated citrus, tropical fruit and vanilla notes backed by nice acidity. It has a lingering finish with pleasant, sweet oaky flavors on the palate.
$65 bottle
Other Featured Wine
2015
Spring Street
Napa
Deep ruby at its core, with a medium ruby rim. The nose is a mixture of sweet and savory aromatics; Cherry tart and fresh plum elements are matched with sage, mint and cedar.