One night. One menu. Zero leftovers.
Island Wood-Fired Chicken — hand-carved grilled breast over whipped red-skin potatoes, with a seasonal sauté of charred Brussels sprouts & caramelized Fuji apples. Finished with a house artisan roll brushed in roasted garlic herb butter.
100 plates.
One Tuesday.
That's it.
Form closes the moment we hit 100. No exceptions.