Chef Finch - March 2/24

Honey whipped ricotta dip with saffron garlic tomato confit

Salmon crudo with Serrano, shallot and capers

Hungarian mushroom soup

Jamaican jerk shrimp with mango, peppers and kale

Veal rib chops with roasted squash, garlic cream sauce and lemon, butter and parmesan

Mango cream pie