YELLOWFIN TUNA

sesame crusted, crispy sushi rice, pickled cucumber, radish and cabbage salad, fresh chilis,

poke sauce and sliced avocado.

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PAN ROASTED SALMON

with apple cider glaze, farro, kale, wild mushrooms, pomegranate, beet and parsnip puree.

 

CHILEAN SEA BASS

with a tomato basil and celery root confit and beet micro greens.

 

HALIBUT

pan seared with chimichurri over a warm Argentinean Bean Salad.

 

BLUE SHRIMP

grilled with achiote over a Spanish style polenta and cilantro micros.

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MISO BLACK COD

miso, tamari, yuzu, shitake, baby bok choy, truffle salt, and steamed rice.