There are lots of gorgeous things on the menu, and these two dishes are particularly stunning. For the next few days, we’ll be having:
- Crudo of Japanese hamachi, with hazelnut milk, lightly fermented cucumber, pickled green apple, harissa verde, and fennel flowers
- Pan-roasted king salmon with fall vegetables. Last Sunday, it was accompanied by fennel purée, broccoli di ciccio, fregola di Sardo, and preserved lemon-fennel pollen salsa verde
These will be available for the next two nights or so, until they run out — we’re at the tail end of Alaskan king salmon season just now.
Stop on by! We’d love to see you.