Shishito Peppers

Served with miso butterscotch and rosemary granola.

Savory Donut Holes

Served with sauerkraut and smoky applesauce.

Piquillo Peppers

Stuffed with goat cheese and saffron tonnato.

Smoked Trout Dip

Served with everything bagel spiced beet churros.

Chickpea Fritter

Served with black garlic and yuzu.

Beets

Served with peas, pistachio, rose and strawberry.

Roasted Carrots

Served with tamarind sriracha, coconut sorbet and thai herbs.

Charred Avocado

Served with macadamia tahini, chili-garlic salsa and pomegranate seeds.

Brussels Sprouts

Served with kimchi arrabiata, basil and soft egg.

Steak Tartare

Served with oyster, grated egg and bone marrow butter toast.

Oysters on the Half Shell

Served with awesome sauce and lime.

Crispy Potatoes

Served with kale, smoked garlic sauce and chili.

Mushrooms

Served with miso and pecan grits.

Octopus

Served with cranberry beans, mussels and green harissa.

Little Gem ‘Caesar'

Served with lemon-caper dressing and seaweed breadcrumbs.

Yellowtail

Served with nectarines, burrata, honeycomb and green tomato gazpacho.

Fried Chicken Sandwich

Served with sauce gribiche, fennel slaw, herbed fries and achiote ketchup.

New Salmon

Served with chorizo, corn chowder, basil dumplings and smoky tomato.

Rice Bowl

Served with avocado, seaweed salad, beer battered tofu, cucumber and curry sambal.

‘Thai Style’ Burrito

Served with fried rice, tempura sweet potato, lime cream, peanuts and tom yum gravy.

Cabbage Pancake

Served with eggplant, chili hoisin, and lettuce.

New York ‘Steak Frites’

Served with mole-bbq sauce, brussels slaw and masa fries.

Cheesecake

Served with roasted plums, corn nut crunch and goat cheese ice cream.

Chocolate Bread Pudding

Served with tamarind sriracha, coconut sorbet and thai herbs.

Brown Butter Tart

Served with nectarines, pine nut lavender brittle and honey ice cream.

Cheese Plate

Served with crostini and accompaniments.