John J Jeffries

Tonight’s responsibly sourced seafood: pan-seared Tai snapper filet served atop a rich risotto of maitake, trumpet, and shiitake mushrooms then finished with a delicate shallot-herb beurre blanc 👌🏼

Hokkaido scallop ceviche — premium Japanese cold-water scallops, cucumber, radish, chives, cilantro, lime and a herb oil to finish it off. Take a seat on our patio this evening and enjoy this refreshing dish.