The Vol 94

Duck fat fried cashews, lavender laced

House-marinated olive blend

Pao de queijo, whipped lardo, santa barbara uni

Szechwan shrimp sizzle, kaya toast, soft boiled egg

Bay scallops, menmochi rice cakes, dynamite sauce, scallions, crispy pig ear

Crispy fried sweetbreads, japanese curry sauce, cabbage slaw, tsukemono

Sultanas puree, vadouvan spiced purple cauliflower, romanesco, garam masala marcona almonds

Farmer's market vegetables, white truffle vinaigrette

Lacinato kale, burrata cheese, chili flakes, parmesan, pine nuts, lemon vinaigrette

Hen of the wood mushrooms, dandelion greens, popcorn grits, tonburi

Okinawa yam croquettes, pecan gremolata, smoked honey goat cheese emulsion

Broccolini, chinese long beans, yu choy, almonds, dragon sauce

Truffle cream sauce, black trumpet mushrooms, fava peans, pea tendrils, pasta abruzzese

12 oz new york steak, confit peewee potatoes, bearnaise

Aji marinated squab, piri piri black-eyed peas, tortilla creme fraiche, fingerling potato chips

Oven roasted chicken, chicken jus, bacon-chive waffle, vanilla-maple butter

Duck al pastor, grilled pineapples, radish, pickled onions, duck fat tortillas

Lamb sirloin, braised lamb shanks-kumquat ragout, couscous, baba ghanoush

Pasteurized goat's milk. Velvety, earthy notes with black truffles

Triple cream, soft and mild blue-brie.

Coconut curry broth, sun dried tomatoes, onion soubise, thai basil

Japanese albacore, jalapeno ponzu, oroshi wasabi, cucumber

Grapefruit, beet jicama relish, korean citron, cucumber daikon gelee, chive oil

Thai papaya salad, crushed peanuts, nam pla, rice thread noodles

Smoked idaho trout, sunchoke glacage, fontina, cherry tomato

Korean BBQ style, gochujang honey noodles, perilla soil

Black forbidden rice bibimbap, shiitake, gochujang

Kimchi-laced brussel sprouts, garlic chips, baby anchovies

Gem lettuce, shrimp paste, ssamjang

Orange, graham cracker streusel, blueberry compote

Chocolate feuilletine