Served with parsnip puree and crispy speck salad.

White bean with house-crafted chorizo and pickled fiddlehead ferns and ricotta.

Served with pea tendrils, grape tomatoes, basil, and parmesan broth.

Served with pea tendril salad, Sonoma jack cheese, and lovage oil.

Served with smoked Atlantic salmon, dill cream, whitefish caviar, and minced red onions.

Garnished with truffled carrot and fennel relish.

Served with morel mushrooms and Parmigiano Reggiano.

Served with spicy greens, spring onions, and honey balsamic vinaigrette.

Served with Sonoma jack, farm-fresh vegetables, and sherry vinaigrette.

Of fram fresh veggie with hearts of palm, goat cheese, and verjus dressing.

In herb vinaigrette with arugula, fennel, feta cheese, and red wine syrup

Salad with parmesan crisp, brioche croutons and tomato relish.

Pan-roasted with wood-grilled escarole, pigeon peas, and fiddlehead ferns.

Served with house-crafted merguez sausage, spring vegetable, and mint.

Sandwich with Nueski bacon, tomatoes and baby greens on walnut toast.

Served with roasted root vegetables and smoked chanterelle butter.

served with morel mushrooms and Parmigiano Reggiano.

Served with smashed purple Peruvian potatoes, portobello, and piquillo pepper sauce.

Served with Anson mills white cheddar grits and sweet onion marmalade.

Wood-grilled with Camargue red rice and apple carrot chutney.

Soy braised over buckwheat cake with west star farms swiss chard.

Over braised fingerling potatoes, spinach and garlic confit with horseradish remoulade.

Served with Leroy remoulade.

Of morel mushrooms, ramps, and taleggio cheese.

On brioche with grilled pineapple, applewood smoked bacon and BBQ sauce.

Served with honey chili glaze and golden beet pickles.

Served with green goddess dipping sauce.

Served with roasted tomato salsa and avocado relish.

Served with fragrant jasmine rice and whole-grain mustard soy vinaigrette.

Served with smoked Atlantic salmon, dill cream, whitefish caviar, and red onion.

Served with Leroy's remoulade and spicy tomato sauce.

Served with raclette cheese, speck and truffle salt.

Served with white truffle and thyme.

Topped with ricotta cheese, baby arugula, and sundried tomatoes.

Shiitake mushrooms and cilantro.

Buffalo mozzarella, basil, and oregano.