Fresh and dried fruits, nuts, olives, bread, and honeycomb.

Pancetta dust, and grilled flatbread.

English peas, mushrooms, pine nuts, Grana Padano, and black truffle sage vin blanc.

Gluten-free. Cucumber-peppadew relish, coriander-jalapeno emulsion, and lemon-garlic yogurt drizzle.

Gluten-free. Sushi grade tuna, togarashi chips, cucumber, radish, haricots verts, avocado tzatziki, and makrut lime vinaigrette.

A trio of sweet potato carrot latke, serrano ham, foie gras sausage stuffing, strawberry Meyer lemon jam, and vanilla maple gastrique.

Citrus garlic butter, crisp pickled peppers, and spicy romanesco.

Butter poached lobster, and herbs.

Pickled rhubarb, shaved Romano, and apple rhubarb syrup.

Gluten-free. Sicilian sea salt, olive oil, and citrus.

Gluten-free. Lobster pimento, serrano crisp, and sorrel-chive oil.

Gluten-free. Grilled corn, dried fruit, avocado, cherry tomatoes, candied Marcona almonds, and cilantro buttermilk dressing.

Gluten-free. Petite romaine lettuce chopped, spicy croutons, shaved grana Padano, and black garlic-citrus dressing.

Gluten-free. Baby spinach, red mizuna, sorrel, goat cheese, shaved walnuts, and banyuls vinaigrette.

Gluten-free. Baby iceberg lettuce, boiled egg, Roma tomato, maple Cajun bacon, scallions, and Maytag bleu cheese.

Capers, red onion, cucumber, radish, lemon dill vinaigrette, horseradish cream cheese deviled eggs, and marble rye crostini.

Gluten-free. Remoulade, cocktail sauce, and citrus.

Diced plum tomatoes, English peas, spicy bacon, Parmesan-herb cream.

Grilled Brussel sprouts, zucchini, wild mushrooms, marsala truffle beurre blanc, and sun-dried tomato almond relish.

Exotic mushrooms, plum tomato, red mizuna, and marsala herb jus.

Gluten-free.

Gluten-free. Red quinoa pilaf, asparagus, curried squash marmalade, and huckleberry balsamic glaze.

Gluten-free. Wild mushroom risotto, primavera vegetables, and chimichurri butter.

A melange of mussels, shrimp, scallop, squid, fish, roasted potatoes, spinach, and saffron- lobster fumet.

Gluten-free. Whipped Yukon gold potatoes, roasted balconette root vegetables, garlic-herb sauce, and fennel pollen- honey drizzle.

Lobster medallion, ragout of forest mushrooms, charred asparagus, roasted tomato, and 3 mustard bearnaise.

Gluten-free. Smashed heirloom potatoes, baby kale, harissa pumpkin puree, and pickled carrot-apple relish.

All served with Brussel sprout-pearl onion sautee, heirloom potato confit, truffle bone marrow butter, and Madeira jus.

Pumpkin, pear and mascarpone ravioli, swiss chard, and cherry quince reduction.

Jumbo lump, grilled heirloom tomato, seasonal vegetables, crispy shoelace yam crisps, and cracked mustard vin blanc.

10 Ounces black Angus burger with tomatoes, lettuce, onions, pickles, Amish cheddar, maple bacon served with hand-cut fries.

Tomato-olive compote, harissa white bean mash, sauteed spinach, and banyuls syrup.

Roman off liqueur berries in fluffy whipped cream.

Graeter's from cincinnati and taharka brothers from baltimore, gelato unmistakably from milan, Italy, with French wafer.

4 layer cake, white chocolate cream cheese cremeux.

Vanilla ice cream, chocolate whopper, chocolate ganache, fresh whipped cream, and candied pecans.

Meyer lemon curd, pate sucree, and chiffon icing.

Cream cheese mousse, caramelized macadamia nuts, chocolate crust, and raspberry coulis.

French custard, biscotti thin, and vanilla caramel sauce.

Cucumber-peppadew relish, coriander-jalapeno emulsion, lemon garlic yogurt drizzle.

Sweet chili sauce, and honey soy sauce.

English peas, mushrooms, pine nuts, Grana Padano, and black truffle sage vin blanc.

Served with jalapeno ale cheese and champagne mustard sauce.

Sushi grade tuna, togarashi chips, cucumber, radish, haricots verts, avocado tzatziki, makrut lime vinaigrette.

Lobster pimento, serrano crisp, and sorrel-chive oil.

Petite toasted brioche with Gruyere cheese horseradish aioli and au jus.

Citrus garlic butter, crisp pickled peppers, and spicy romanesco.

Crisp summer vegetables, black garlic oil, harissa, and pecorino flatbread.

Fresh and dried fruits, nuts, olives, bread, and honeycomb.

Sicilian sea salt, and olive oil and citrus.

A trio of sweet potato carrot latke, serrano ham, foie gras sausage stuffing, strawberry Meyer lemon jam, and vanilla maple gastrique.

Served with jalapeno ale cheese and champagne mustard sauce.

Daikon-mango salad, pepper lime aioli.

Pancetta dust, grilled flatbread.

Lump crab meat, sweet corn, potatoes, English peas, celery, haricots verts, and smoked applewood bacon in a spicy tomato-crab broth.

Butter poached lobster, herbs.

Petite romaine lettuce chopped, spicy croutons, shaved grana Padano, and black garlic-citrus dressing.

Baby spinach, red mizuna, sorrel, goat cheese, shaved walnuts, and banyuls vinaigrette.

Baby iceberg lettuce, boiled egg, roma tomato, maple Cajun bacon, scallions, and maytag bleu cheese.

Grilled corn, dried fruit, avocado, cherry tomatoes, candied Marcona almonds, and cilantro buttermilk dressing.

Endive, watercress, spinach, dried blueberries, green apple, pecan brittle, and champagne herb vinaigrette.

Battered chicken strips on field greens, watercress and baby kale, grilled corn, dried fruit, avocado, cherry tomatoes, candied marcona almonds, cilantro buttermilk dressing.

Chilled Gulf shrimp with chopped seasonal lettuces, tomato, bacon, grilled corn, blue cheese, avocado and scallions in a red wine vinaigrette.

Beefsteak tomato, baby greens, peppadew aioli on toasted brioche chops with kettle chips.

Grilled wild Atlantic salmon atop petite romaine lettuce chopped, spicy croutons, shaved grana Padano, and black garlic-citrus dressing.

Baby greens, fingerling potato, eggs, tomato, French beans, olives, artichokes, and tarragon-Dijon vinaigrette.

Lightly battered fresh cod, hand-cut fries, Chesapeake slaw, citrus, remoulade and cocktail sauce.

10 Ounces black Angus burger with tomatoes, lettuce, onion, pickles, and amish cheddar.

Chicken with maple Cajun bacon, sliced avocado, baby arugula, beefsteak tomato peppadew aioli on ciabatta with housemade kettle chips.

Capers, red onion, cucumber, radish, lemon dill vinaigrette, horseradish cream cheese deviled eggs, and marble rye crostini.

Remoulade, cocktail sauce, and citrus.

Brussel sprouts, pancetta, and pear, drizzled with balsamic syrup.

Herb white garlic sauce with drizzle of pesto.

Fontina, fresh mozzarella, roasted tomato, garlic, basil, olive oil, and smoked sea salt.

Diced plum tomatoes, English peas, spicy bacon, and Parmesan-herb cream.

Exotic mushrooms, plum tomato, red mizuna, and marsala herb jus.

Grilled Brussel sprouts, zucchini, wild mushroom, marsala truffle beurre blanc, and sun-dried tomato almond relish.

Wild mushroom risotto, primavera vegetables, and chimichurri butter.

Lobster medallion, ragout of forest mushrooms, charred asparagus, roasted tomato and 3 mustard bearnaise.

Tomato-olive compote, harissa white bean mash, sauteed spinach, and banyuls syrup.

Smashed heirloom potatoes, baby kale, harissa pumpkin puree, and pickled carrot-apple relish.

Red quinoa pilaf, asparagus, curried squash marmalade, huckleberry balsamic glaze.

A melange of mussels, shrimp, scallop, squid, fish, roasted potatoes, spinach, saffron-lobster fumet.

Pumpkin, pear and mascarpone ravioli, swiss chard, and cherry quince reduction.

Whipped Yukon gold potatoes, roasted balconette root vegetables, and garlic-herb sauce fennel pollen-honey drizzle.

All served with Brussel sprout-pearl onion sautee, heirloom potato confit, truffle bone marrow butter, and Madeira jus.

All served with Brussel sprout-pearl onion sautee, heirloom potato confit, truffle bone marrow butter, and Madeira jus.

Jumbo lump, grilled heirloom tomato, seasonal vegetables, crispy shoelace yam crisps, and cracked mustard vin blanc.

All served with Brussel sprout-pearl onion sautee, heirloom potato confit, truffle bone marrow butter, Madeira jus.