Meyer lemon aioli, heart on fire, popcorn shoot.

Lemon-olive oil, crispy salt capers, raw sweet vidalias.

Roman polenta, black garlic, roasted cherry tomatoes, Persian lemon.

Veal and beef blend, cinnamon, silan, caramelized onions, matbucha.

Pickled red onion, chipotle aioli.

Avocado, soy honey emulsion, taro chips.

Wild arugula puree, olive croutons, fresh basil, vsop balsamic glaze.

Prime hanger steak, 6 herb emulsion, toast points.

Shaved parmigiano, moutarde de meaux, cornichons.

Herb crouton and parmesan with caesar dressing.

Red vain sorrel, popcorn shoot, goat cheese, favas, balsamic reduction.

Baby greens, pear, roquefort, walnut, white truffle, lemon vinaigrette.

Mesclun, avocado, mango, tomato, shaved fennel, champagne dressing.

Any salad, entree sized, with choice of: organic chicken breast, prime hanger steak or maya shrimp.

Young leeks with sea urchin.

Asparagus, sun-dried tomatoes, Parmesan shavings, demi-glace ribbon.

Heirloom tomato sauce, fresh basil, parmigiano reggiano.

Veal and gound beef ragout, parmigiano reggiano.

Manila clams, calamari, shrimp, fish, roasted shellfish, broth, garlic crumbs.

Spicy copa, speck, duck prosciutto, soppressata, prosciutto de parma.

Marieka Gouda, double cream Brie, praire breaze, coupole, manchego el trigal.

Choice of green peppercorns, chimichurri or cognac sauce and seasonal market vegetables.

With homemade potato gnocchi Parmesan.

Baby carrots, sage, wild mushroom, farro tabit, natural pan jus.

Asiago white truffle polenta, vin cotto.

Vin cotto, seasonal market vegetables.

Filet, sauteed baby spinach, sauce vierge.

Baked fennel, asparagus, blistered tomatoes, fingerling potatoes.

Short rib jam, farro risotto, red wine sauce.

Crispy asparagus, home fries, chimichurri sauce.