A Dining Project Experience - 5 Courses
Join us on Saturday, March 27 to enjoy a 5-course chef's tasting menu with global wine pairings - menu includes sweet and savory snacks.
Roasted Corn Bisque. Corn pudding and poblano.
Crab and Lobster Tortellini. Squid ink, lobster sauce and soft herbs.
Roasted Duck Breast. Glazed carrots, red wine poached apple, salsify puree and cardamom jus.
Fire Grilled Beef Tongue. Sauce of adobo, black garlic and burnt onion.
Chocolate Cremeux. Black pepper, mandarin, ginger - with candied cayenne pepper.
We are in the hospitality business and no matter what comes our way, we’ve always served safe, high-quality food and drinks in a safe, sanitary, and comfortable environment. In accordance with CDC and state guidelines, we have enhanced our cleaning and sanitation procedures and kept our limited seating capacity so you can dine in a safe and comfortable environment. FOR THE SAFTEY OF OUR GUESTS AND STAFF, MASKS ARE REQUIRED UPON ARIVAL.
DRESS CODE: SMART CASUAL
THE SET PRICE INCLUDES ONLY THE FULL MENU AND WINE PAIRINGS. ADDITIONAL GRATUITY WILL BE SPLIT AND THE STAFF WILL BE COMPENSATED ACCORDINGLY. THANK YOU.
DUE TO THE PREPARATION OF THE SET MENU AND THE LIMIT OF STAFF , WE POLITELY DECLINE ANY REQUESTS AND RESTRICTIONS.