Served with selection of artisan meals, olives, mustard's, pickles and lahvosh.

Served with selection of artisan cheese, honey, dried fruits, nuts and lahvosh.

Served with pitta, babaganoush, hummus, house pickles, feta and tzatziki.

Served with subject to availability Dijon, egg yolk, capers, sun choke chips and horseradish.

Served with white beans, marble potatoes, Kalamata aioli, nduja gremolata, petite red cress and garlic chip.

Served with berries, feta, field greens and balsamic vinaigrette.

Served with classic dressing, white anchovy and focaccia croutons.

Served with pistachio, goat cheese, heirloom, watermelons and pickled melon rind.

Served with little gem lettuce, point reyes blue cheese, pancetta and pickled shallots.

Served with marcona almond, blue cheese, bacon and balsamic vinegar.

Served with pancetta-wrapped, herb-breaded and garden creamy dressing.

Served with 4 varietals, Madeira, fontina cream, arugula and pickled fend.

Served with garlic risotto, scallion salsa cruda and oven-dried tomato.

Served with sun chokes, baby leeks, wild mushroom, pancetta and mushroom jus.

Served with chicken breast, lemon-wine sauce, capers and mashed potatoes.

Served with cauliflower, raomanesco, salsaify, hazelnut and nasturtium.

Served with parsnip puree, root vegetable dauphin, royal trumpet mushroom and kale.

Served with braised savoy cabbage, green apple, mustard seeds and greens, applesauce and garnet yams.

Served with confetti onion grits, baby Brussels, pearl onions, pomegranate and pinot nior.