Tahini, lemon, garlic, mint, parsley and toasted pine nuts.

Farro, asparagus, fava beans, spring peas and black truffle butter.

Andouille sausage, peppers, scallions and sassafras.

Pistachio, bing cherries, frisee and charred scallion mustard.

Piparra peppers, garlic, olives, cornichons and fennel pollen.

Avocado, Thai chilies, lime, fish sauce, crispy shallots and puffed black rice.

Ramps, asparagus, wild mushrooms, snow peas and Parmesan.

Pomegranate, winter citrus, whipped goat cheese and zaatar.

Papadum, coconut, fenugreek, curry leaf and ginger greens.

Vadouvan labne, dill and crispy amaranth.

Horseradish glaze, rutabaga kraut and brown bread crumble.

Vietnamese style greens, toasted chili-lime dipping sauce.

Escarole, crispy fingerling potatoes and Calabrian chili.

Potato and leek puree, baby bok choy and gochujang emulsion.

Steamed jasmine rice and tomatillo salsa verde.

Romesco sauce, aged manchego and marcona almonds.

Espelette chili.

Bearnaise.

Sicilian olive oil and sea salt.

Grilled housemade bread, really raw honey, rosemary and olive oil.

Mustard spaetzli, savoy cabbage and golden raisins.

Boardwalk malt mayo, old bay and sea salt.

Pickled radish, harissa, buttered almond and snow-shoe naan.

Pecan-raisin bread, apple puree, medjool dates and wildflower honey.

Spiced pear relish and pecan brittle.

Graham cracker crust, meringue and blueberry relish.

Warm brownie, vanilla ice cream, butterscotch and chocolate almond toffee.