The ever-changing Four-Course Exploration Menu, offered Monday through Friday, is the chef’s way of exploring cuisines of a variety of geographical destinations, cultures, and traditions. Such varieties include Ireland, Armenia, Mexico, Rome, Bologna, as well as some whimsical yet elevated executions of the traditions of State Fair, Supper Clubs, and Tailgate food.
Taste of Portugal 49.
Chargrilled Octopus with Marinated Baby Fennel, Okra and Preserved Orange Purée
Portuguese Sausage and Shellfish Stew
Crispy Stone Bass with Chickpeas and Pickled Shallot, Candied Lemon, Brandade Cream
Fresh Ricotta Cake with Strawberry Preserves, Olive Oil Ice Cream