Under the helm of Chef De Cuisine Benjamin Murray, Pao continues to delight diners with new seasonal-inspired dishes and a specially-priced prix fixe menu of Pao favorites.
Spring fare is transitioning to summer’s finest flavors, including citrus, fruits and a range of edible flowers that are as beautiful as they are tasty.
Think peppery nasturtiums, sweet violets, chive blooms, and pun-gent mustard flowers. Putting farm-fresh ingredients front and center, Pao’s dinner menu features new must-try dishes including Toro Crudo with spring flower dashi, green almond and dried mango, and Hamachi Crudo with ramps, buttermilk and a pea salad.
For a limited time, the award-winning restaurant will also offer a prixe fixe summer tasting menu priced at $55, featuring some of its most popular dishes like Kinilaw, a refreshing mix of cobia, hearts of palm, coconut milk, cilantro and red onion; Qui’s famous East Side King Fried Chicken; and an entrée of tender Wagyu beef with Japanese sweet potato puree for those who can’t get enough of Pao’s best-loved recipes.
This limited-time tasting menu is priced at $55 per person and available Tuesday through Thursday starting May 16th. Price is exclusive of tax and service charges.