Amuse: Shrimp Empanada- habanero, olive, feta

Course 1: Pork Belly- peas, rhubarb jam

Course 2: Warm Corn Soup- basil, salsa taquera, cotija

Course 3: Halibut- coconut rice, pineapple pico, jalapeno

Course 4: Braised Lamb Leg- pita, tahini aioli, tomato salad

Course 5: Key Lime Tart- pate sucre, strawberry gelee, white chocolate

**Chef Nora kindly asks that there be no requests for modifications to this Spring inspired menu.