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Vadouvan-carrot puree, cucumber, butter lettuce and camp bread.

Chicory, candied fennel, pecorino and cured egg yolks.

Kabocha squash, lemongrass and spanish chorizo.

Field peas, roasted garlic and pattypan squash.

Parmesan cheese, black pepper and tomato broth.

Cider poached apples, juniper streusel and thyme.

Turnips, pears and green cardamon.

Fennel, serrano peppers and parsley puree.

Bok choy, aji dolce peppers, mushroom broth and candied pumpkin seeds.

Potato espuma, piquillo peppers, and pink peppercorn.

Cider poached apples, juniper streusel, and thyme.

Grilled sweet potato, kale and horseradish vinaigrette.

Eggplant, roasted beets, toasted hazelnuts and herbs.

Farro verde, oyster mushroom, radish, green onion and creme fraiche.

Challah bun, aioli and pickles.

Grilled green vegetables, romaine hearts, camp bread, buttermilk ranch, chile de arbol and guajillo.

Fried onions, potato soubise sauce, chimichurri sauce, burnt onion creme fraiche, red wine butter and grilled green vegetables.

Peanuts, puffed grains, honey and black pepper.

Yellow mustard and beer cheese.

Summer vegetables, za'atar and Parker House rolls.

Pickled shallots and red wheat crackers.

Dill creme fraiche and pickles.

Pickled green tomato, dill, mint and crostini.

Smoked beef fat, tobiko roe, shaved cabbage and camp bread.

Pistachio, crispy sweet potato, and park house rolls.

Orange curd, walnut, coffee and milk.

Sweet potato, vanilla custard and pecans.

Chocolate-chip bourbon pecan.

Sweet cream, brandied cherries and chocolate crumble.