Wildflower honey and citrus conserva.

Beef broth, cave-aged Gruyere, and beef cheek marmalade toast.

Yogurt-braised, lamb meatball, pine nut migas, and walnut romesco.

Sashimi cucumber, quinoa, chili-coconut lime vin, and pomelo.

Calabrian chili, avocado, and yuzu kosho.

Hijiki, egg, and truffle vin.

Crispy beef brisket, egg yolk, and country bread.

Poached egg, crema, and chives.

Potato, onion, rainbow chard, crispy chorizo, and smoked aioli.

Burrata, San Marzano tomato, and grilled bread.

Leben, pimento-sherry vin, charred tomato, and olives.

Sweet soy, Tokyo turnips, and charred leek soubise.

Escargot garlic butter and toast.

Slow egg and pickled veg.

Truffle cheese fondue and togarashi.

Walnuts, fontina, and vincotto vin.

Grano padano and a poached duck egg.

Lebne, onion Agria dulce, and walnut picada.

Point reyes blue cheese, avocado, heirloom tomato, and creamy tarragon dressing.

Crouton, anchovy, grana padano, and grilled artichokes.

Hard-boiled egg, tomatoes, salami, olives, peperoncino, ricotta salata, and oregano vin.

Heirloom tomatoes, avocado, radish, red onion, cucumber, and citrus vin.

Watercress, farro Verde, raisin, pistachio goat cheese, and rye crisp.

Pickles, spread, crackers, and vegetable crudites.

Seasonal jams, nuts, dried fruits, and crusty bread.

1⁄2 lb Alaskan king crab, 1/2 lb maine lobster dozen oysters, and 6 cocktail shrimp.

Sauteed brussels sprouts, roasted mushroom, butternut squash, and fennel-lemon salt.

Roasted bell pepper, chorizo emulsion, and charred asparagus.

Heirloom carrots, baby turnips, roasted romanesco, and tomato sherry vin.

Champagne risotto, English peas, and pancetta.

Wild mushrooms, potato fondant, and sauce soubise.

Butchers spice, labne hummus, and fattoush.

Indian spiced”, cauliflower puree, garam masala, and cracklings. Roasted eggplant purée, ratatouille, and persillade. Prawns, scallop, chicken, chorizo, mussels, octopus, and sofrito. Caviar butter, crustacean, truffle cream, and wilted mizuna. Orange sesame jasmine rice, shitake mushroom, and broccolini Oven cured tomato, fior di latte mozzarella, garlic, and basil. Pepperoni, pancetta, fennel sausage, pork belly, smoked mozzarella, and Calabrian chilies. Pork belly, bacon, pancetta, soft egg, mozzarella, provolone, and black pepper. Mushroom, fontina, taleggio, and fried sage. Provolone, squash blossoms, fried rosemary, crushed pistachio, and orange oil. Roasted garden vegetables, artichoke, crispy chickpeas, and provolone. ‘Vietnamese style’, buttered rice. True Japanese 100% wagyu beef, miyazaki prefecture, Kyushu, A5. True Japanese 100% wagyu beef, miyazaki prefecture, Kyushu, A5.

Roasted eggplant purée, ratatouille, and persillade.

Prawns, scallop, chicken, chorizo, mussels, octopus, and sofrito.

Caviar butter, crustacean, truffle cream, and wilted mizuna.

Orange sesame jasmine rice, shitake mushroom, and broccolini

‘Vietnamese style’, buttered rice.

True Japanese 100% wagyu beef, miyazaki prefecture, Kyushu, A5.

True Japanese 100% wagyu beef, miyazaki prefecture, Kyushu, A5.

Oven cured tomato, fior di latte mozzarella, garlic, and basil.

Pepperoni, pancetta, fennel sausage, pork belly, smoked mozzarella, and Calabrian chilies.

Pork belly, bacon, pancetta, soft egg, mozzarella, provolone, and black pepper.

Mushroom, fontina, taleggio, and fried sage.

Provolone, squash blossoms, fried rosemary, crushed pistachio, and orange oil.

Roasted garden vegetables, artichoke, crispy chickpeas, and provolone.

Mignonette, hot sauce, and condiments.

Mignonette, hot sauce, and condiments.

Mignonette, hot sauce, and condiments.

Drawn butter and grilled lemon.

Bacon and chive.

Lobster, scallop, manila clams, mussels, white fish, and tomato.

Prawns, scallops, mussels, corn, chili oil, and cilantro.

Scallops, shrimp, mussels, and curry flavors.

Cream, butter, clam juice, chili, buttered rice, oyster, shrimp scallops, and daily market fish.