Join chef Malik for a celebration of local produce and sustainable fishermen that making living (and eating!) in California so amazing. This menu blends tradition with modernity to showcase the springtime bounty.
2 seatings, reserve seats here in advance: https://bit.ly/2uVpHKO
Course 1: Parisian Gnocchi
These gnocchi are made using eggs from cage free pasture raised hens and Schallenberg cheese. The dish is finished with smoked mushrooms, a leek soubise, and market greens.
Course 2: Crispy Black Cod
Local Monterey Bay black cod is seared skin side down over Japanese coal and served over turnip puree and radish.
Course 3: Coconut Milk Panna Cotta
Fresh coconut milk is transformed into a panna cotta, served with strawberries and a coffee-coconut milk dulce de leche.