Poblano-bone marrow aioli, white beans, kalamata olive squash blossom, tomato and leek ash.

Curried almond milk, basil, breakfast radish and herbed arugula salad.

Pistachio brown butter crumble, nasturtium, red corn, pickled baby corn and serrano-sage oil.

Stuffed with mushrooms, potatoes and cheese, served over cumin tarbais beans.

Oven-roasted grapes, walnut, saffron chantilly cream, fennel, lipstick peppers, date puree and slow-poached egg.

Housemade lamb bacon, beet couscous, sweet and sour figs and summer squash.

Wild mushrooms, fava beans, clams and tamarind-scented shellfish essence.

Pink peppercorn chocolate mousse layered with almond-chocolate soil, passion fruit curd, dark chocolate chips and white chocolate-hazelnut bark.

Served with tandoori-spiced macadamia nut brittle.

Flavors vary, with fruit and nut compote.

White chocolate macadamia nut cherry blondie, orange flower ice cream, tableside decaf espresso-chocolate sauce.

Almond streusel, bacon-peanut brittle and fresh berries.