at Jacob Alejandro

FIRST COURSE

plums & bitter greens, pecorino, fresh peppercorn, basil, plum vinegar

SECOND COURSE

tiger mussel croquette, shrimp, pimenton, breadcrumbs

THIRD COURSE

crispy lamb shoulder, creamed corn, spinach, chermoula

DESSERT

profiteroles with apricot ice cream & toasted almond syrup

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