The Chef & The Cook

Daily house-made bread and duck french onion jam.

House-infused cheeses, house-made meats, and seasonal jam.

Miso vinaigrette, pickled onion, carrot, radish, cilantro, cashew, and sesame seeds.

Signature ssam sauce, soy scallion, and sweet heat cherry.

Cavatappi, Havarti, and wild ramp pesto.

Chilis, lime, cilantro, peanut, and bib lettuce wrap.

Garlic, basil, white wine, orange, red pepper flakes, and tamarind.

Pickled ginger, fermented tomato water, roasted garlic, charred spring onion, and corn puree.

Nuts, berries, and pastry.

Slow-roasted bone marrow, strawberry, rhubarb, pickled mustard seeds, black garlic crostini, and rosemary.

Olive oil custard, kimchi eggs, black eggs, Korean fried egg yolk, paprika pork belly snow, scallion, and fried lotus root.

Roasted carrots, pickled carrots, chili pressed carrots, carrot cardamom ash, carrot gastrique, and center-cut pork belly.

Fermented blueberry bbq, fried butter beans, and pickled cucumber.

Parsley cream, roasted garlic, smoked bleu cheese, and house-made ciabatta.

5 oz. warm butter sous vide lobster, 3-tiered bun, charred celery aioli, lettuce, and tomato.

Tempura fried chicken, pickled vegetables, house-made waffles, and maple hot sauce.

Seared king trumpet mushrooms, fermented tomato water, pine nuts, charred spring onion, roasted turnip puree, and asparagus.

Cauliflower puree, chili pressed cauliflower, capers, pork belly, and Parmesan crisp.

Lobster, fresh spring peas, Arborio rice, and asiago.

House-made wonton with scallop and shrimp, thickened soy, spicy shrimp broth, sesame snow, toasted pine nuts, scallion, and grilled shrimp.

Sweet heat cashews, plum, fresh okra, confit fennel, black-eyed pea puree, and pickled black-eyed peas.

House-made ricotta and pasta, Chef's lamb sausage, 24-hour broth, shallot, tomato skin, and caramelized garlic.

Seared breast, ginger pickled blueberries, fried sunchoke, pok choy, sunchoke puree, and T.C. sauce.