Chef's accompaniments
Citrus, black garlic, and tamarind
Chickpeas, pickles, miso-tahini vinaigrette
Poached lobster, English peas, and sea urchin
Squid ink casarece, green olives, and piperade
Poached pear, tarte tatin, and black pepper caramel
Florida shrimp, saffron, Moroccan spices
Frisee, smoked bacon, mushroom vinaigrette
Wild mushrooms, Parmesan, and truffle butter
Crispy lamb bacon, fava beans, and ricotta salata
New England shellfish romescada and saffron aioli
Spiced eggplant, chickpeas with yogurt, vadouvan curry
Fingerling potatoes, asparagus, and barigoule brown butter
Polenta agnolotti, mushroom-Madeira jus
Puy lentils, endive and satsuma mandarin
Parsnips, braised red cabbage, and poivrade sauce
Short rib daube, baby carrots, and gorgonzola rosti
Cornmeal spoon bread, baked beans and stout barbeque sauce
32 oz., served with steak fries and bordelaise
Tajine collar with cous cous, roasted cauliflower
Citrus, mango, jalapeno and coriander
Fresh horseradish, cucumber and avocado
Chickpeas, pickles, miso-tahini vinaigrette
Frisee, smoked bacon, mushroom vinaigrette
Grilled sourdough crouton
Chorizo, pimenton de la vera
Spicy nuts and poached pear
Cornichons, smoked bacon, raclette
Cannellini beans, cotechino, breadcrumbs
Garlic rouille, saffron potatoes
Saffron cous cous, roasted cauliflower
Shortbread, marscapone cream, blood orange, grapefruit, raspberry sorbet
Almond whiskey anglaise, chocolate chip cookie, mad vanilla ice cream
Pistachio crust, rosemary pear marmalade, candied pinenuts, pistachio ice cream, raw honey
Chocolate hazelnut cremeux, hazelnut dacquoise, praline crumble, hazelnut ice cream
Chocolate spongecake, crème fraiche mousse, mango-pineapple compote, coconut sorbet