Baby lettuce, radish, curried almond, add lemongrass, fish, and soy-marinated egg for an additional charge. Gluten-free, vegetarian.

Parmesan, rosemary, truffle oil. Gluten-free, vegetarian.

Hoisin BBQ sauce, pea shoot, lime-pickled jicama.

Vietnamese caramel, peanuts.

Peanut tamarind sauce. Gluten-free.

Fermented chili honey sauce, yogurt sauce, available as cauliflower wings for an additional charge. Gluten-free. Spicy.

Seasonal veggie and wok-fried rice. Gluten-free, vegetarian.

Marinated hangar steak, mixed greens, fried vermicelli, pickled carrot, and radish, cilantro, and jalapeno dressing. Add eggs for an additional charge.

Heirloom tomatoes, onion, garlic, and ginger, over miso polenta, with Parmesan.

Cheddar, caramelized onion, sherry vinegar aioli.

Peas, shiitake mushroom, over jasmine rice. Gluten-free, vegetarian, spicy.

Brussels sprouts and fingerling potato.

Pork belly with bell pepper, celery, and roasted peanuts on wok-fried ramen noodles. Spicy.

Served with kale, red bell pepper, peanuts, sesame seeds, and lime yogurt sauce.

Udon noodles served chilled, topped with cabbage, scallion, and pickled onion. Vegetarian, spicy.

Salted caramel, vegan raspberry chocolate, and rich chocolate truffles from Ashby Confections.

Vanilla ice cream

Blackberry sorbet.