October 23 & 24
Five Spice Sous Vide Beef Tenderloin. Boiled Shrimp. Steamed Lobster. Red Curry Peanut Sauce. Rice Noodles. Pickled Vegetables. One Hour Egg.
October 30 & 31
Pinot Grigio & Butter Poached Chilean Sea Bass. Jumbo Lump Crab. Crisp Prosciutto. Truffle, Potato, and Parmesan Fondue. Artichoke, Asparagus, and 3 Pepper Giardiniera.
Specials are subject to change without notice. While supplies last.