Personal Chef Alexander

Beet brined lox served with housemade everything bagels, horseradish smoked cream cheese and a onion and tomato jam

Locally sorced Oysters stuffed with creamed spinach topped with herb panko, pancetta and pickled onions

Lime and tequila glazed grilled shrimp. Served over a bed of Mexican quinoa topped with pico spiced tortilla crisps with a chipotle ranch

slowly braised and grilled octopus. grilled Spanish rice stuffed calamari. Romesco sauce with honey pickled pequin peppers and cauliflower. Granished with shaved fresh Japanese Black Radish and

Whiskey brined Heritage Pork Chop. Drunken collared greens corn bread pure fried cheesey grits and shaved fennel picked carrots. Served in a whiskey sauce