Gem lettuce, capers, pickled onions, croutons and tamarind-buttermilk dressing.

Oven roasted maine lobster. leeks and fine herbs.

Haricot vert, citrus chicken jus and almond crust.

Persian cucumber and whipped chive butter.

On the half shell.

Lemon and spicy cocktail sauce.

Tomato, red onion, jalapeno, cilantro, grilled lime and crispy taro chips.

Toasted garlic, jalapeno and ponzu.

Wild mushrooms and tarragon.

Red cabbage and puffed wild rice, hazelnut romesco and squid ink vinaigrette.

Pickled vegetables and dill tartar sauce.

Ripe peaches, lemongrass yogurt, dried olives and walnut brittle.

Artichokes, saffron, cara cara orange and aged balsamic.

Shrimp, sea scallops, octopus, baby calamari, fingerling potatoes and olive sauce.

Hearts of romaine, croutons and caesar dressing.

Buttermilk blue cheese, cucumber, tomato, shaved vegetables, sunflower seeds and zinfandel vinaigrette.

Green lentils, savoy cabbage, hakurei turnips and chicken jus.

Coconut rice cake, pickled vegetables and seafood curry.

Coffee and cocoa spice, tropical fruits, pickled jalapeno, corn soubise and basil.

Swordfish. Citrus and spice rubbed, sweet pepper coulis, Artichoke and crisp polenta.

Atlantic. White bean ragout, spanish chorizo and tomato butter.

Alaska. Compressed squash, hearts of palm, ruby red grapefruit and black garlic sauce.

Pea Tendrils, pickled beech mushrooms, kelp and lime caviar and dashi broth.