Menu

Amuse Bouche - Olive Tapanade & House-made Chips

First Course - Late Season Spinach Salad - pickled beets, goat milk feta cheese, Meyer lemon vinaigrette

Second Course - Baked Merluza - shredded potato cake, roasted tomato sauce, gremolata

Third Course - Chocolate Orange Pot De Creme - salted caramel, crunchy chocolate pearls, vanilla whipped cream



Instructions

First Course - Put all your chicories, pickled beets and feta cheese into a large bowl. Pour the Meyer lemon vinaigrette over everything and add a pinch of kosher salt.

Second Course - Preheat your oven to 350F. In a saute pan you will put your tomato sauce on the bottom of the pan and place the roasted fish on top of it. Put the lid on top and put in the oven. On a half sheet tray with parchment paper on the bottom, place your potato cake in the oven as well. Bake both fish and potato cake until they are hot, should take about 5-10mins. In a shallow bowl put your tomato sauce on the bowl and then put your potato cake and fish on top of that. Spoon the gremolata around the whole dish. Once you have garnished with the gremolata your dish is ready to enjoy.

Third Course - Enjoy as is!



Allergens


• Amuse Bouche - fish, garlic, mustard, raw brandy

• First Course - dairy, honey, vinegar, onion

• Second Course - fish, chili, nightshade, garlic

• Third Course - dairy