Vegetarian. Rice paper filled with charred asparagus, scallion, bean sprouts, orange-ginger quinoa, julienne carrotsand red peppers, rolled up, served with toasted sesame-soy dipping sauce.

Vegetarian. Crispy balls of charred corn kernels with lime, garlic, green onion, cilantro, chiliand smoked paprika mixed with a blend of 5 cheeses, in a corn masa batter, served with cilantro lime aioli.

New Orleans style fried shrimp and sausage gumbo arancini, served over dark Cajun roux with pickled okra and micro cilantro.

Vegetarian. Fire-roasted poblano pepper filled with 3 cheese, black beanand roasted corn stuffing, dipped in a light Ipa batter, flash-fried, served on a bed of roasted red pepper coulis, finished with lime creme fraiche.

Gluten-free. Thin-sliced, raw prime beef tenderloin on a week crostini, topped with micro caraway greens, shaved fresh horseradishand sprinkled with sea salt, served with hot au jus gravy.

Vegan. A mixture of black beans, corn and spices formed into small cakes, pan-seared, layered with with peppadew relish, served on a bed of baby greens and salsa verde.

Gluten-free. 3 pan-seared diver scallops atop mini fire-roasted corn-poblano pancakes, topped with tomato-corn-black bean salsa, served on a bed of romesco sauce, finished with micro cilantro and aged balsamic maple vinegar.

Fried wonton chips topped with diced sushi grade tuna, seaweed salad, tomato-avocado pico, crystallized ginger, toasted sesame seeds, drizzled with sesame-sriracha and cucumber-wasabi aioli.

Blend of hand-crafted chicken stock, heavy cream, blue point toasted lager and NY cheddar cheese, topped with crispy pork belly, hop oiland grilled pretzel batard.

Gluten-free, vegan. Oven-roasted and caramelized candy cane beets, parsnips, carrots, turnipsand shallots, over baby arugula with nys chevre, drizzled with EVOO and fig balsamic reduction.

Gluten-free, vegan. Bibb lettuce with hand-pulled confit duck thigh, cranberry-riesling poached Asian pear, crumbled gorgonzola, toasted walnutsand golden raisins, served with blackbird cider dressing.

Gluten-free. Parmesan crisp bowl filled with chopped, grilled romaine, fire-roasted tomatoes and imported white anchovies, served with garlic bread toast points and housemade caesar dressing.

Gluten-free. Housemade Cuban porchetta (roasted pork loin rolled inside brined pork belly), smoked, sliced ham, whole grain beer mustard, Gruyere cheese and pickles on a toasted Cuban roll.

Applewood smoked turkey, thick-cut bacon, nys white cheddarand apple chutney on French toast battered cinnamon bread, served with warm nys maple syrup. Tastes like freedom.

Gluten-free. Half-pound custom ground blend of short rib, ground chuckand sirloin with whipped fresh herb bone marrow spread, applewood smoked bacon, Gruyere cheese, sauteed forest mushrooms and arugula.

Gluten-free. Grilled-rare tuna loin with sweet chili drizzle, Napa cabbage slaw and cucumber-wasabi aioli on a toasted sesame ciabatta bun.

Gluten-free. 14 Ounces bone-in "Kansas city" strip steak, finished with bourbon-bacon compound butter, served over 4 cheese yukon gold potato au gratin cake, with seasonal vegetable.

Gluten-free. All-natural, free range, frenched chicken breast topped with a goat cheese spinach and roasted red pepper sauce, served with blistered heirloom tomatoes and lemon-fresh herb tri-colored quinoa.

Gluten-free. Pan-seared seared sablefish (black cod), scallops and shrimp in a hand-crafted shellfish-tomato broth, topped with fennel jam, served over roasted root vegetables, finished with tarragon oil and garlic toast points.

Slow-cooked braised rabbit ragu, housemade carrot gnocchi, topped with shaved Parmesan, served with garlic bread toast points.

Vegan. Japanese hotpot of hand-crafted vegetable dashi, baby bok choy, julienne carrots, green onions, forest mushrooms, baby corn, bean sprouts and ramen noodles, served with sriracha and hoisin.