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
2017
Tenshen
Central Coast
Aromas of tangerine and ripe melon lead to flavors of peach and apricot, balanced acidity and juicy honeysuckle accent the finish with a hint of hazelnut.
$48 bottle
Other Featured Wine
2021
Château de Parenchère Rouge
Bordeaux
This traditional Parenchère blend is generally very fleshy, with a very deeply colored robe. Characterized by a good balance between fruit and tannin, it displays distinct red fruit aromas with a long, sustained finish.