Brined and roasted, jus, smashed Yukon golds, charred broccolini.
Pan-seared local rockfish, brown butter, capers, lemon, parsley.
Center-cut filet, classic bordelaise, pommes purée, glazed root vegetables.
Hand-breaded gulf shrimp, toasted coconut, sweet chili glaze.
Sushi-grade tuna, sesame crust, soy reduction, micro greens.
Lump crab, lemon aioli, chive, in a hand-folded pastry shell.