Every Thursday, Chef Adam Measurall develops special plates based around the freshest local ingredients he can get his hands on.
These specials are available beginning on Thursday, May 12 until we sell out.
The meat special is pan seared duck breast sauteed with brussels sprout leaves and bacon served with new potato hash and a black berry and port demi-glace for $28.
His fish special is a grilled sea bass with cioppino including black mussels, shrimp, calamari and linguica in a spicy white wine tomato broth for $32.
