Saison; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

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Course one

Chose one

  • Smoked jalapeño, charred pineapple rubbed chicken wings
  • Brisket — With masa cake, lime cream, curtido, pickled red onion, cilantro
  • Asparagus — With arugula, mint, peas, pea shoot, radish, coriander vinaigrette (add egg $1.5)
  • Chicken liver paté — With Spanish vermouth gelée, spiced peanuts, toast
  • PEI Mussels — With soft herbs, toast

Course two

Choose one

  • 1/4 roasted Peruvian chicken — With aji potato salad, pickled ramps
  • Crispy Carolina gold rice — With pickled vegetables, gochujang (add egg $1.5)
  • Hanger steak — With roasted asparagus, patatas bravas, sherry-paprika aioli
  • Shrimp, mussels, catfish — With coconut-habanero broth, sweet potatoes, yucca
  • Carnitas — With manchego grits, pickled red onion, avocado crema, scallion sauce

Course three

Choose one

  • Mint marshmallow — With graham crumb, chocolate bar
  • Buñelo de San Jose — With sweetened queso fresco, pineapple, mango sabayon
  • Our yogurt — With lemon, rhubarb, spiced rhubarb jam, aperol gelée, almond crumble, lychee
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