I got a front row seat to the hottest new restaurant in town. Omg still dreaming about the dessert I had to fight my mom for! So excited they are so close! Here’s what I ate: Course 1 Black gill rockfish crudo, preserved Cara Cara orange, lemon olive oil, sea salt, Coleman Farm's radish Wine: Rudolfo Pinot Course 2 Roasted diver scallop, green garlic piston, Coleman sugar snap peas, lemon zest Wine: Julia Pinot Gris Course 3 Seared local halibut, kombu & cream poached Coleman celtuce, Coleman mustard frill Wine: Estate Chardonnay Course 4 Grilled Australia angus strip, Coleman spigarello, demi glacé, roasted potato, Coleman green garlic Wine: 5 blocks Pinot noir Course 5 Chocolate pot de creme, maple cream, smoked and spicy paprika To-go dessert: mini basque cheesecake available starting 5/1 S/O to Blue Boat Fish Co, Coleman Farms, Lumos Wines