Toasted pumpkin seeds, pumpkin seed oil.

Louisiana blue crab, mango & cucumber slaw, jalapeño lime dressing.

Rosemary biscuit.

Yuzu soy aioli, sweet chili glaze.

Tasso ham, creole cream sauce, smoked mushrooms, parmesan cheese.

Tasso ham, smoked mushrooms, parmesan cheese.

Little gem lettuce, classic dressing, parmesan crisps, shaved parmesan.

Shaved brussels sprouts, radicchio, black tuscan kale, dried cranberries, toasted pumpkin seeds, apple cider dressing.

Pickled beets, roasted beets, pistachio butter, cypress grove formage blanc, lavash.

Roasted cherry tomatoes, caramelized red onion, gilroy garlic chops, point reyes bleu cheese, aged sherry vinaigrette.

Roasted cherry tomatoes, caramelized red onion, gilroy garlic chips, point reyes bleu cheese, aged sherry vinaigrette.

North country bacon, wild mushrooms, baby peas, parmesan cheese, bucatini pasta.

Brown butter, lemon juice, crispy sage, toasted hazelnuts, parmesan cheese.

Anson mills farro verde, wild mushrooms, heirloom carrots, natural jus.

Traditional sauce meuniereandouille sausage and blue crab jambalaya.

Green mole, tamarind glaze, caramelized sweet potatoes.

Cauliflower puree, haricot vert, charred tomato emulsion.

Topped with bone marrow butter, smashed red potatoes, red wine sauce.

Red quinoa, crispy spinach, tiny heirloom vegetables, sweet Chile gastrique.

Local dessert honey, season fruit, lavash.

Smoked tomato aioli.

Marcona almond, port wine sauce, point reyes blue cheese.

Sweet sriracha chili glaze, buttermilk sauce.

Noble tonic #1.

Burrata cheese, pickled vegetables, lavash.

Sweet corn, local dessert honey butter.

Vermont white cheddar, bacon, pita crisps.

Grilled baguette, maldon sea salt.

Crispy fried gulf shrimp on French bread, creole mayo, shaved lettuce, tomato, fries.

Ciabatta bun, avocado, tomato jam, gem lettuce salad with onion tomato cucumber.

Wild rocket arugula, heirloom tomatoes, basil peppercorn aioli, multi-grain toast, fries.

Challah bun, bacon-onion marmalade, lettuce, tomatoes, pickles, fries, choice of blue or cheddar cheese.

Vermont cheddar cheese, panko crust, white truffle oil.

Vermont cheddar cheese, panko crust.

Kosher salt and ketchup.

Noble tonic #1, toasted hazelnuts.

Lemon juice, red chili flakes.

Chile aioli, cotija cheese.

Garlic and green onions.

Brown sugar, cinnamon.

Lemon juice, red chili flakes.

Anson mills farro verde, wild mushrooms, heirloom carrots, natural jus.

Red quinoa, crispy spinach, tiny heirloom vegetables, sweet Chile gastrique.

Traditional sauce meuniere, andouille sausage & blue crab jambalaya.

Brown butter, lemon juice, crispy sage, toasted hazelnuts, parmesan cheese.

Topped with bone marrow butter, smashed red potatoes, red wine sauce.

Cinnamon sugar - vanilla creme anglise.

Orange bourbon sauce - candied pecans.

Chocolate curls - caramel sauce - whipped cream.

Salted brittle - chocolate pistachio biscotto.

Caramelized bananas - whipped cream - chocolate shavings.

Dense cake - orange vanilla crema.

Tasty blend of pineapple juice, watermelon syrup, lime juice and topped with Sprite.

Refreshing mix of fresh lemon juice, pomegranate syrup and wild berry lemonade syrup with a spritz of soda.

Orange juice, pineapple juice, almond syrup and lemon juice combined to create a mocktail that's reminiscent of your favorite childhood candy!