What’s for dinner tonight?
How about the freshest seafood in town?
Sea to Table sustainable line caught amberjack ceviche, made with pickled garlic scapes and served with house made tortilla chips over Vitruvian Farms sorrel.
Small plate: Berkshire pork loin seared over a summer salad of local fennel, parsley, onion and citrus with Serrano tomatillo sauce and fried local shiitake and oyster mushrooms.
Pie: chorizo, Lundeen farm braised Berkshire pork carnitas, neuske’s bacon, roasted poblano peppers, sweet onion with jalapeño pesto and pico de gallo.
Dessert: central waters chocolate stout cake and caramel trifle with house made whipped cream.
Come get some!!