Pink peppercorn and apple mignonette.

Salsa verde aioli, cocktail sauce and horseradish.

Avocado, sesame wonton crisps, pickled wasabi, scallion and tosa soy.

Chick pea hummus, charred eggplant, cucumber yogurt, market pickles and pita.

Candied cashews, crisp wontons and ginger soy vinaigrette.

Toasted ciabatta croutons, marinated tomatoes, white anchovies and Parmesan.

Pumpkin seeds, green goddess and goat cheese. Add jidori chicken breast and grilled shrimp for an additional charge.

Lemon-herb aioli and horseradish.

1 oz. creme fraiche and lemon-herb blinis.

Hazelnut, thyme and pecorino Romano.

Slow-braised pork ragout, ricotta salata and rosemary.

Maine lobster, chili, roasted heirloom cherry tomato and micro basil.

Clams, king crab, white wine butter sauce and lemon crumbs.

White wine and Parmigiano Reggiano.

Asparagus veloute and ligurian olive oil.

Saffron yuzu broth, sea grass, charred leeks and fingerling potatoes.

Bok choy, lotus root, sweet soy and jasmine rice.

Herb risotto, zucchini, yellow squash and leek emulsion.

Goat cheese, wild mushrooms, Anson mills grits and natural jus.

Marinated cucumbers, fingerling potato salad and baby arugula.

Shelling bean ragout, black garlic puree and chimichurri.

Carrot puree, pearl onions, heirloom carrots and herb jus.

Red wine shallots and sauce bearnaise.

For two. Pommes aligot and peppercorn sauce.

Ribeye, American wagyu, snake river farms and idaho.

Bourbon brown sugar pecan butter and sumac yogurt.

Wild mushroom ragout and Parmigiano-Reggiano.

Bacon vinaigrette and crispy leaves.

Japanese yuzu cream, chiffon cake citrus mousse.

Dulce de leche ice cream chocolate sauce.

Vanilla infused pineapple and puffed rice condensed milk ice cream.

White chocolate-buttermilk cake, bartlett pear sorbet.

For two. Austrian souffle pancake and sauteed strawberries.

Japanese yuzu cream, chiffon cake citrus mousse.

Dulce de leche ice cream chocolate sauce.

Coconut tapioca, mango sorbet and pineapple gel.

Chocolate mousse, candied peanuts and praline sauce.

A daily inspiration of sweets.

Tahitian vanilla bean ice cream, espresso and whipped cream.

Pumpkin seeds, goat cheese and green goddess dressing.

Salsa verde aioli, cocktail sauce and horseradish.

Plum puree, arugula pesto and grilled ciabatta.

Thyme, toasted hazelnut and pecorino Romano.

Saffron yuzu broth, sea grass and fingerling potatoes.

Potato bacon terrine and red wine shallots.

Coconut sable, banana mousse and rum raisin ice cream.

Caramel corn, salted caramel ice cream and chocolate sauce.

San marzano tomatoes, fresh mozzarella and basil.

Fromage blanc, fontina, baby leeks and taleggio.

Pepperoni, capicola, soppressata, red onion and roasted tomato.

Cipollini onion, roasted garlic, rosemary and chili honey.

Provolone, Roma tomato, broccoli rabe and herb ricotta.

Dill cream, red onion and salmon pearls.

Smoked bacon, avocado, heirloom tomatoes and french fries.

Mustard greens, pickled vegetables and sweet onion-soy dressing.

Bok choy, lotus root, sweet soy and jasmine rice.

Vermont cheddar, balsamic onion marmalade and garlic aioli.

Market vegetables, black peppercorn ranch and Maytag blue cheese.

Marinated cucumbers, fingering potato salad and baby arugula.