Alchemy @ C3Lab

Rum-soaked cake layered with coconut cream and cocoa dust over espresso custard.

Rum-soaked ladyfingers layered with mascarpone cream and cocoa dust over espresso creme anglaise.

Spring seasoned bread pudding with vanilla creme anglaise, caramelized peaches, blueberry whipped cream, and edible flowers.

Vanilla graham donut served with a dark chocolate bar, house-made marshmallow, and a small fire pit for roasting.

Chocolate-hazelnut mousse and whipped peanut butter layered in a dark chocolate shell. Served with bruleed bananas and salted caramel.

Chocolate-hazelnut mousse and whipped peanut butter layered in a dark chocolate shell. Served with bruleed bananas and salted caramel.

Bruleed lemon custard with lavender whipped cream and edible flowers.

Rum-soaked ladyfingers layered with mascarpone cream and cocoa dust over espresso creme anglaise.

Rum-soaked cake layered with coconut cream and cocoa dust over espresso custard.

Vanilla graham donut served with a dark chocolate bar, house-made marshmallow, and a small fire pit for roasting.

Spring seasoned bread pudding with vanilla creme anglaise, caramelized peaches, blueberry whipped cream, and edible flowers.

Black pepper-crusted pan-seared filet, balsamic reduction, and grilled baguette.

Steakburger with heirloom tomatoes, romaine lettuce, plant-based white cheddar, tempura jalapeños, crispy vinegar fries, and tomato aioli.

Sauteed tail-on shrimp, blistered grape tomatoes, caramelized onions, red chili flakes, white wine, and lemon butter sauce.

Fried lion's mane, black trumpet mushrooms, mushroom duxelle, and mushroom aioli.

3 house cheeses, granola, olives, acacia honeycomb, black garlic, seasonal fruit, stone ground mustard, and grilled baguettes.

3 house cheeses, granola, olives, acacia honeycomb, black garlic, seasonal fruit, stone ground mustard, and grilled baguettes.

3 house cheeses, 3 house meats , granola, olives, acacia honeycomb, black garlic, seasonal fruit, stone ground mustard, and grilled baguettes.

3 vegan kinds of cheese and 3 vegan types of meat, granola, olives, acacia honeycomb, black garlic, seasonal fruit, stone ground mustard, and grilled baguettes.

Black pepper-crusted pan-seared filet, balsamic reduction, and grilled baguette.

Seasoned garden cucumbers with avocado and chickpea hummus.

Fried artichokes pieces with Calabrian sauce and lemon aioli for dipping.

Chopped romaine, grape tomatoes, parmesan, house-made Caesar dressing, and chili flake croutons.

Grilled asparagus, dried cherries, and couscous macerated in lemon vinaigrette tossed with spinach and pine nuts.

Sweet corn smothered and baked in habanero and carolina reaper aioli tossed in paprika, cilantro, and parmesan cheese.

Fried lion's mane, black trumpet mushrooms, mushroom duxelle, and mushroom aioli.

House-made pasta, sautéed garlic, grape tomatoes, and spinach stuffed with fontina cheese and basil.

Sauteed tail-on shrimp, blistered grape tomatoes, caramelized onions, red chili flakes, white wine, and lemon butter sauce.

House-made focaccia, caramelized onions, black garlic, fig jam, mozzarella, and pomodoro.

Tempura eggplant, mozzarella, basil, fresh mozzarella, pomodoro, arugula, and watermelon radish salad.

Herbs, red pepper flakes, roasted garlic, corn, shaved kale, and red bell peppers tossed in a plant-based pesto.

Blackened trout, broccolini, herb couscous, olives, capers, and tomato vin blanc.

Steakburger with heirloom tomatoes, romaine lettuce, plant-based white cheddar, tempura jalapeños, crispy vinegar fries, and tomato aioli.

Herb roasted tomato and grilled asparagus.

Seitan, pea, plant-based prosciutto risotto, glazed baby carrots, and plant-based demi.

4oz filet, two eggs over easy, hollandaise, and crispy vinegar fries.

House-made seitan, plant-based scrambled egg, plant-based demi, and crispy vinegar French fries.

Shaved portobello mushroom, fingerling potatoes, roasted cauliflower, caramelized onions, haricot verts, and sweet corn. Topped with two poached eggs and hollandaise.

Kale, avocado puree, pico de gallo, poached eggs, hollandaise, and a side of brioche toast.

English muffin, seasoned tomatoes, plant-based prosciutto, plant-based scrambled egg, fig jam, arugula, and grape tomato salad.

Fluffy pancakes, fresh fruit, house-made whipped cream, and maple syrup.

House-made brioche, crushed chocolate wafers cookie, and drizzled strawberry creme anglaise.

House-made seitan, plant-based scrambled egg, plant-based demi, and crispy vinegar French fries.

4oz filet, two eggs over easy, hollandaise, and crispy vinegar fries.

Fried lion's mane mushroom, crispy waffle, and spicy syrup.

English muffin, seasoned tomatoes, plant-based prosciutto, plant-based scrambled egg, fig jam, arugula, and grape tomato salad.

English muffin, seasoned heirloom tomatoes, fig jam, arugula, poached eggs, hollandaise, arugula, and grape tomato salad.

Shaved portobello mushroom, fingerling potatoes, roasted cauliflower, caramelized onions, haricot verts, and sweet corn. Topped with two poached eggs and hollandaise.

Kale, avocado puree, pico de gallo, poached eggs, hollandaise, and a side of brioche toast.

Seasoned garden cucumbers with avocado and chickpea hummus.

Fried artichokes pieces with Calabrian sauce and lemon aioli for dipping.

Sweet corn smothered and baked in habanero and carolina reaper aioli tossed in paprika, cilantro, and parmesan cheese.

Chopped romaine, grape tomatoes, parmesan, house-made Caesar dressing, and chili flake croutons.

Grilled asparagus, dried cherries, and couscous macerated in lemon vinaigrette tossed with spinach and pine nut.