SOUP:: Tomato Basil
 
CHEF’S BAR:: Boiled Clams and Scallops with a Korean Chili Sauce, and Ginger Pickled Cucumbers, 15
 
ENTREE:: Seared Duck Breast over Marcona Almond Rice Pilaf, Sautéed Kale, Ras El Hanout Blackened Tomatoes, Feta Cheese, and Spicy Romesco, 25