Wild mushrooms and Brussels sprouts.

Spiced peanuts, French feta and pomegranate molasses.

Peach wood cold smoked salmon, brioche, cucumber, horseradish crème and Thai basil.

Mango, coconut, cilantro, lime and red jalapeño.

Shallot compote, pickled mustard seeds and fried parsley.

Chorizo, quinoa, espelette and chimichurri.

Carrot top pesto, old-fashioned mustard and crème fraîche.

Dumplings, shishito peppers, pickled daikon, frisee and soy ginger glaze.

Brioche toast, quail eggs and truffle salt.

Apple butter and lillet.

Goat cheese mousse, fennel and blood orange vinaigrette.

Organic greens, green apples, candied almonds and lemon vinaigrette.

Butter lettuce, endive, Gorgonzola dolce, toasted walnuts, brioche croutons and smoked lardons.

Lobster, shaved Parmigiano-Reggiano and roasted tomato vinaigrette.

Selection of local and imported cheeses, pate and cured meats served with house condiments, Texas honey and candied nuts.

Smoked mushrooms, pearl onions, bacon lardons and fresh thyme garlic jus.

Dumplings, shishito peppers, pickled daikon, frisée and soy ginger glaze.

Wild mushrooms and Brussels sprouts.

Carrot top pesto, old-fashioned mustard and crème fraîche.

Shallot compote, pickled mustard seeds and fried parsley.

Buttery mash and asparagus.

Apricots, dates and almonds.

Goat cheese and lamb neck Shepherd's pie and fresh mint and black garlic reduction.

Cauliflower purée, crispy cauliflower and brown butter.

White cheddar grits and sautéed greens.

Caponata and preserved lemon.

Lobster risotto, butternut squash and herb vinaigrette.