Young Talent Team

Sous Chefs cooking together:  Amanda Baumgarten of Water Grill/Top Chef, Dyllan Hallas  of Mozza/ Bazaar.  Dan Moody  of Ludobites

$60 Food only/Guest Mixologist Cocktails $10-$15/wine list available or $20 corkage

1. Foie Gras Powdered Donuts with Shallot Jelly Filling
2. Soft Shell Crab with Corn Relish
3. Tartine of Chanterelle Mushrooms Bone Marrow and Herb Salad
4. Pan Seared Striped Bass, Vadouvan Beets, Yellow Coconut Curry Hollandaise, Fried Spinach
5. Wild King Salmon with Sauce Soubise, Leek and Date Compote, Red Wine Jus
6. Burrata with Peaches

All guest checks include a service charge of 18%. While additional gratuities are appreciated, they are neither required nor expected. Substitutions politely declined.  Vegetarian options are not available during this chef’s brief tenure.