A Dining Project Experience - 5 Courses

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. 

 

THE MENU

  • 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.

    $160.00Price
    Additional Gratuity
    Seating Time