Served with charred eggplant, pickled peppers, pepitas, cilantro, lime crema.
Served with guanciale, grape tomatoes, pickled ramps, Parmesan bread crumbs.
Served with cucumber, fennel, red onion, creamy dill dressing.
Served with smashed cucumbers, crispy rice, scallion kimchi, kongjaban, herbs.
Served with bok choy, pickled ginger, shiso, yuzu-sriracha aioli.
Served with marinated artichokes, ricotta salata, sunchokes, grilled bread, salsa verde.
Served with avocado, cucumber, Marcona almonds, radish, pimenton vinaigrette.
Served with toasted hazelnuts, basil, Parmesan, lemon vinaigrette.
Served with Honeycrisp apples, apricot, blue cheese, puffed quinoa, poppy seed dressing.
Served with sweet potatoes, turnips, butternut squash, pearl onions, citrus beurre blanc.
Served with roasted pumpkin, kale, hominy, radish, guajillo chile broth.
Served with tumeric-coconut curry, crispy chickpeas, roasted red peppers, mustard greens.
Served with crispy pommes anna, spinach, red wine demi-glace.
Served with sunflower seed romesco, rapini, Calabrian chile chicken jus.
Served with caramelized Vidalia onions, asparagus, onion creme fraiche.
Served with port-fig ice cream, caramel sauce.
Served with macerated strawberries, citrus curd, vanilla cream.
Served with candied ginger, coconut shortbread, Thai basil.
Served with coffee cake crumbles, toasted pecans.
Seved with du jour.