Antipasto for the table:
Parma meats
Uplands Farms Pleasant Ridge
Reserve cheese
Marinated roasted peppers and fennel

Sautéed soft shell crab, grilled asparagus, lemon-Parmesan Reggiano sauce

Serrano ham-wrapped Alaskan halibut, white beans and chanterelles in spring garlic broth

Grilled ribeye roast, wild-foraged morels, new potato and ramp sauté

Crème brulee, strawberry-rhubarb jam, pine-nut crisp

Seating is limited, so reservations are necessary.

The fixed price is $50 per person; the optional accompanying wines are $25.

There’s one thing big Burrito’s Corporate Chef Bill Fuller enjoys almost as much a great meal: conversations about his favorite foods. For one evening in May, he gets to do both, as he joins our guests to enjoy a special menu in Casbah’s intimate lower dining room.

Chef stats: In his decade with big Burrito, Bill has worked in every kitchen, stirred every pot, and tasted every dish. Many times. Before his award-winning gig as big B’s Corporate Chef, Bill earned a Master’s in Chemistry, and wandered the states.