Parmesan mornay and chicken drippings.

Pullman toast, yellow eye beans, chiles and sofrito.

Black garlic aioli and fermented turnip gomashio.

Maitre d' butter and Parmesan.

Radish, sea Island red peas and salsa macha.

Gruyere tempura, pecan aillade and lemon.

Embered shallot aioli, puffed rice and radish sprout.

Chile, cilantro, coconut milk and red onion.

Tart apple, rye and toasted coriander.

Mustard vinaigrette.

Tahini dressing, burnt onion and mustard greens.

Spicy greens, hot sauce coppa, olive vinaigrette and farmhouse cheddar.

Young lettuce, pecorino sardo and garlic croutons.

Bolognese and Parmesan.

Black walnut sauce and cherry bomb vinaigrette.

Fresh squid with garlic, espelette pepper, parsley and white wine.

Confit duck, madeira and mushroom ragu with duck cracklins and chives.

Sweet potato, sage, smoked bacon and pecan miso.

Delicata squash, bone marrow and thyme jus.

Rutabega, brown butter, caper and shallot.

Embered radicchio, barley crumble, orange and duck jus.

Black trumpet mushroom ragu, celery root and apple.

Whipped buttermilk custard, shortbread and granita.

Dark chocolate and coffee toffee ice cream.

Gingersnaps, whipped cream, citrus and cranberry.

Pistachio cream and lime.

Warm drinking chocolate and malt cream.

Toast and jam.

12 oz.

Mustard vinaigrette.

Young lettuce, endive, pecorino sardo and garlic croutons.

Shaved texas pears, apples, celery, toasted almond crumble and Parmesan.

English muffin, poached eggs, spicy crab salad and dill pickle hollandaise.

Boursin cheese filling and simply dressed greens.

Quince, fig leaf oil and brown butter pine nut granola.

Steelhead trout roe, poached egg, seaweed aioli and gomashio.

Moonshine syrup cherries and whipped mascarpone.

Served with choron sauce.

Shaved honey glazed ham and hot sauce butter.

Cheddar, lettuce, tomato, dill pickle, special sauce and fries.

Cabbage slaw, spicy ranch and fries.

Kraut, Swiss, rye stecca, Russian dressing and fries.

Farm eggs and fries.

Espresso with a touch of foam.

1/3 espresso, 1/3 steamed milk AND 1/3 foam.

1/3 espresso, 2/3 hot milk and a thin layer of foam.

1/2 espresso and 1/2 foam infused milk.

Espresso with hot water.

A green tea with a mild nutty and slightly creamy sweet flavor and low in caffeine and a slightly alkaline tea with helps aid digestion.

This U.S. farm-to-table black tea from the great mississippi tea company has a light toasted flavor with apricot, honeysuckle, honey and caramel notes.

A classic blend of pu-erh leaves and the nuo mi xiang herb, smooth and silky with an aroma of sticky rice.

This tea is all about craftsmanship, during the processing phase the tea is oxidized in a cool room and then flash steamed right before drying. This creates the creamy and floral notes.

This herbal infusion has notes of apple and cucumber known to promote calmness.