Vert: A Brasserie By Wolfgang Puck

zucchini and lemon aioli

two mustards, cornichons and grilled crostini

basil aioli, marinated tomatoes and micro-green salad

fresh tomatoes and basil

parmesan croutons, sun dried tomatoes, capers and garlic dressing

cucumber, tomato, feta, red onion, olives, lemon, oregano and yogurt

egg, beans, tomato, smoked bacon, avocado and maytag blue

garden vegetables, herbs and balsamic vinaigrette

grilled watermelon, toasted cashews and warm bacon vinaigrette

oranges, olives, candied walnuts, roquefort, and balsamic

mango, jicama, kalamata olives, bell peppers and minus vinaigrette

baby greens, buratta cheese, roasted peppers and white balsamic protein add to any salad

grilled onion, butter lettuce, tomato, aged cheddar and remoulade

pineapple-Thai basil chutney and ginger aioli

smoked bacon, avocado, herb mayonnaise, butter lettuce and tomato

caramelized onion, roasted peppers, gruyere cheese and pesto

cashews, wontons, pickled ginger and sesame honey dressing

butter lettuce, pickled cucumbers and sticky rice

Spanish chorizo, asparagus, peppers and wilted pea tendrils

roquefort butter, marinated tomatoes and French fries

corn and lobster succotash, lobster nage

red bliss-parmesan potatoes, grilled jumbo asparagus, garlic and rosemary

portabella, zucchini, squash, broccoli, tomato and fennel fondue

parmesan croutons, sun dried tomatoes, capers and garlic dressing

organic greens, garden vegetables, herbs and balsamic vinaigrette

oranges, olives, candied walnuts, roquefort and balsamic vinaigrette

baby greens, buratta cheese, roasted peppers and white balsamic

crème fraiche and celery root with pumpernickel crisps

grilled watermelon, toasted cashews and warm bacon vinaigrette

blue cheese and celery

fresh tomatoes and basil

summer citrus vinaigrette, smoked sea salt and micro-greens salad

sashimi and tartar with sticky rice, avocado and ponzu

two mustards, cornichons and grilled crostini

white wine, parsley, grilled bread and bernaise

zucchini and lemon aioli

spicy crab, gruyere and spinach fondue

cocktail sauce and lemon

smooth tomato sauce, oregano and grated parmesan

Spanish chorizo, asparagus, peppers and wilted pea tendrils

corn and lobster succotash, lobster nage

carrot-ginger puree and red wine reduction

lemon infused potato cake, skillet braised spinach and summer chutney

basil aioli, marinated tomatoes and micro green salad

French fries and bernaise

grilled onion, butter lettuce, tomato, aged cheddar and remoulade

red bliss-parmesan potatoes, grilled jumbo asparagus, garlic and rosemary

portabella, zucchini, squash`, broccoli, tomato and fennel fondue

pineapple-Thai basil chutney and ginger aioli