Korean red pepper aioli, spring onions and quail egg.

Braised greens, baby sweet peppers and black pepper butter.

Tassione Farms petite radish, house churned butter and salsa verde.

Selection of cured and smoked meats with vegetable pickles and mustard.

Charred romaine, vermouth, Texas grapefruit and harissa.

Sun choke puree, kumquats, chick peas, cucumber and smoked roe.

Potato gnocchi, ricotta cheese and chorizo bread crumble.

Frisee, shaved asparagus, organic egg, bacon and truffle vinaigrette.

Goat cheese, toasted rye, avocado, roasted fennel and baby kale.

Maine lobster, trumpet mushrooms, marinated chilis and toasted bread crumbs.

Rye berry risotto, savoy cabbage, smoked gouda and pickled mustard seeds.

Sausage stuffed thigh, fava beans, potato gnocchi and morel mushrooms.

3 preparations with cippolini onion, salsa verde and blistered radish.

Cauliflower puree and golden raisins.

Rock shrimp, fingerling potatoes, white asparagus and dill creme fraiche.

Thai ginger broth, vermicelli noodles, beech mushrooms, red jalapenos and cashews.

Shallot potato cake and American caviar butter sauce.

Aged parmesan and thyme.

Truffle aioli.

Lemon, pecorino and chilis.

Tomato caper vinaigrette.

Macerated strawberries, rhubarb sorbet and granola.

Lemon curd with Italian meringue, black berries and toasted cashew crust.

Dulce de leche, marcona almond crumble and salted caramel gelato.