Menu Starting 2/20

3 courses, $38.
Vegetarian option available upon request.

1. Parsnip Veloute
Sunchoke Agnolotti (add Santa Barbara Uni +$7)

2. Lamb Top Sirloin, Sunchoke, Upland Cress, Jus
Tasmanian Sea Trout, Camarillo English Peas, Beurre Blanc

3. Cheese and Dessert.

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