Gourmet selection scratch pates, artisan cured meats and regional cheeses save the produce-pickles, romanesco giardiniera, and preserves, house mustard, olive oil grilled focaccia, wren's witching sticks.

Green mango, napa cabbage, watercress, crispy rice paper, bo Kho jerky, farm eggs, chilies, tamarind vinaigrette, crispy shallots.

Malted corn, brassica whip, Vidalia ash, ginger candied roots, green herbs.

Red Russian kale, baby spinach, first harvest Swiss chard, yellow Peruvian peppers, heirloom tomatoes, picual olive oil, aged balsamic, and focaccia croutons.

Jezebel pork shank, mango, daikon, and pickled red onion, sweet potato moo shoo, rainbow chard, shiso-verbena mayo.

Double cream brie, curried apple chutney, leftover veg trim puree, green grapes, almonds.

Guajillo mole, avocado, heirloom tomato ceviche, purple mustard greens.

Grapefruit slaw, avocado yum yum.

Rosemary and garlic wet rub, silver queen corn and gold potatoes, Sky Farm red chard, house veal Reduction.

Grilled blue lake bean and early melon salad, yellow tomato vinaigrette, Rock shrimp fondue.

House-made egg pasta, mama t's red sauce, torn basil, Reggiano.

Cannellini bean ganoush, blistered baby heirloom tomatoes, smoked walnut, and black barley tabbouleh, plate lacquer.

All-natural duck breast, sweet potato long tots, agave-lime crème Fraiche, heirloom tomato ceviche, guajillo mole.

Blueberry-basil ice cream, rhubarb anglaise.

Elephant ears, matcha confectioners.