Grilled pineapple, peach vinaigrette, shaved carrots, and goat's cheese.

Feta, watercress, and mint.

Coconut lemongrass broth, cold soba noodle, and kimchee broccoli.

Cherry gastrique.

Served with brioche courton, wagyu aioli and fried pepperonicini.

Served with braised oxtail, oxtail jus and peppadew pepper.

Served with hot stone, fried shallot, wasabi and smoked shoyu.

Served with avocado mousse, cucumber and passion fruit jus.

Grilled pineapple, peach vinaigrette, shaved carrots, and goat's cheese.

Served with charred corn, lime and cotija.

Served with andouille, shrimp, littleneck clams sauce and mollica.

Lump crab.

Onion confit, saffron-onion marmalade, and truffle oil.

Pasta rigatoni, and tomato cream sauce.

Prosciutto, spinach, shiitake mushroom, and sherry cream emulsion.

Hot stone, pickled cucumber, shoyu, and wasabi.

Butter-poached apple and potato.

Roasted tomato broth, ratatouille, and feta.

Wagyu beef bolognese, shaved Parmesan, and truffle oil.

Tomato cumin broth, Israel couscous, baby tomato, and broccolini.

Thai tea carrot puree, mushrooms, and fava bean, and pickled shallot.

4 oz. minimum.

Asian egg noodle, seven-spiced broth, and cilantro.

Stewed cannellini and red beans, bacon-onion compote.

Cajun onion rings.

14 oz.

Served with caramelized onion, black pepper cream and summer truffle.

Served with cherry tomato, yukon potato and mint garlic spinach.

Served with royal trumpet, shishito pepper and miso broth.

Served with roasted peanut romesco, glazed potato and peach compote.

Served with brown butter cauliflower puree, charred cauliflower and fall mushrooms.

Served with english pea puree and charred baby carrots.

Served with coconut rice, red curry and green beans.

Served with grilled peach, ricotta chantilly and peach broth.

Served with caramel, hazelnut and dark chocolate ganache.

Served with grand marnier donut and bruleed citrus.

Braised cherries, white chocolate ganache, and cocoa truffle.

Vanilla sponge, grilled peaches, and pistachio brittle.

Rhubarb curd, citrus blondie, and candied lemon.

Almond cake, honey buttercream, Chambord sauce, and almond brittle.

Served with sesame cream fraiche.

Served with burgundy truffle.

Served with mozzarella burrata and watercress.

Served with garden fruits, vegetables, floral goat's cheese and honey poppyseed vinaigrette.