Chef Adriano Da Silva uses seasonal produce and local seafood to create an exciting new spring menu for brunch, lunch, and dinner. The new menus launch Thursday April 19th.
Some of his newest dishes:
Roasted Beets Salad - arugula, horseradish panna cotta, passion fruit gastrique, walnuts
Grilled Octopus - crispy fingerlings, roasted tomatillo chimichurri
Tuna Tartare Tacos - avocado, Napa cabbage, wonton shells
Baked Stuffed Lobster - scallops, shrimp, spinach, bread crumbs
Grilled Tuna - warm farro salad, sugar snap peas, sesame vinaigrette
Ciopino - clams, mussels, shrimp, cod, spicy lobster broth