Rococo Steak

Amuse Bouche

Heirloom Tomato, Compressed Watermelon, Basil, Balsamic Gel

First Course

Tuna and Beet Tartar, Pickled Foraged Mushrooms, Chives

Second Course

Bacon Octopus, Cauliflower, Purslane,
Red Pearl Onion, Lemon, Olive

Third Course

Whole Roasted Rabbit with Bacon,
Garlic Scapes, Roots, Green Harissa

Fourth Course

Grilled Apricots, Almond Crunch,
Homemade Ricotta, Local Honey
Each course will be paired with the Chef’s selection of wine or cocktail