Two course - Seasonally Inspired

About the Service

PASSED APPETIZERS - Salmon Poke on Wonton; sushi grade salmon, soy, kewpie, jalapeno, micro greens, and yuzu kosho - Veggie Empanadas; zhoug in pipettes - Latkes; pineapple jam, salt chili pepper, mint FAMILY STYLE - Bread on Table; buerre de baratte + chopped liver with honey, chives, and caramelized onions - Roasted Cauliflower; coconut, turmeric relish - Israeli Couscous Salad; roasted sweet corn, blistered cherry tomatoes, pickled shallots, mint, basil, preserved lemon and dukkah. - Duck Fat Roasted Carrots - Miso Black Cod with scallions + ginger - Tangy Brisket with fennel + herbs SALAD - Market Salad; arugula, radicchio, fried shallot, hazelnut, croutons, salty cheese, passionfruit vinegar.