Kale, focaccia crostini, anchovyand caper tapenade, grana bianco, with caesar dressing.

Basil pesto, fresh mozzarella, balsamic gastrique.

Baby greens, cherry tomatoes, cucumber, tri-color carrots, with a sherry vinaigrette.

Tamari soy braised dumplings, green onions, with black vinegar dipping sauce.

7 flavor Chile pepper, green onion, nuoc cham dipping sauce and gochujang ketchup.

Skuna bay salmon, pumpernickel, blistered tomatoes, capers, pickled shallot, chive crema.

Harissa, chervil with tahini vinaigrette.

Aztec blue grits, lamb fat lavash, with Calabrian pepper jam.

Parmesan crisp, mushroom creme, cured yolk, watermelon radish, black garlic gastrique.

Sherry vinegar and lime marinade, feta, mint, basil, pickled watermelon rind.

Asparagus, English peas, with mintand basil pistou.

Rose wine braised chicken, crispy chicken skin, English peas.

Basil, shaved garlic, crushed tomatoes, with tomato sauce.

Gulf shrimp, mussels, calamari, octopus, tomatoes, fennel, garlic, with white wine.

Rigatoni, cherry tomatoes, caramelized fennel, red onion, arugula with sherry vinegar.

Roasted carnival cauliflower, Calabrian pepper oil, with curried mustard beurre blanc.

Mozzarella, heirloom tomato, basil pesto, sourdough, house fries.

Sherry mustard vinaigrette, haricort vert, baby tricolor potatoes, olives, heirloom tomato, fresh herbs.

8 Ounces tenderloin of beef, potato puree, haricot verts choice of: chimichurri, sauce bearnaise or agrodolce demi-glace.

German potato salad, compressed red cabbage, with carolina mustard Barbeque sauce.

Roasted cauliflower, cilantro pistou, curry vinaigrette, zucchini, eggplant, red pepper, treviso and marcona almonds.