Side of Korean chili sauce topped with scallions.

Mixed greens with lemon garlic vinaigrette, green apple, pepitas, red onion and topped with chopped herbs.

Little gems and romaine, buttermilk herb dressing, fried bread crumbs, pecorino and preserved lemon.

Fermented hot sauce, shaved celery.

Pickled mustard seeds, togarashi and fried broccoli florets.

Sesame soy glazed pork with pickled ginger slaw and cumin seed vinaigrette side salad.

Rustic herb and garlic mashed potatoes, mushroom puree and topped with chimichurri shiitakes.

Pickled baby carrots, tahini sauce, cucumber, salsa verde and with brioche bun served with a side salad.

Jalapeno dashi, fennel, leeks and toasted bread.

Turmeric coconut brown rice and quinoa, market braised greens and broccolini topped with ginger kumquat relish.

Tracy's spice rub, homemade kraut, tzatziki, brioche bun, served with a side salad.

Wasabi aioli, daikon sprouts, carrots, cucumbers and rice.

With a side of creme fraiche.

Citrus sherry vinaigrette and olive oil.

Garlic and green onions, herb aioli.

Cream cheese frosting, almonds, toasted coconut, candied ginger.

Coconut milk, cardamom, Greek olive oil and smoked salt.