At the Table byob

Sour dough, cognac, grapes, pickled carrots, and blue cheese mascarpone spread.

Sourdough, Gruyere cheese, and thyme.

Sour dough, lemon and dill spread, finger lime remoulade, and Caviar of the day.

Blackberry and pistachio, pickled mustard seeds, pumpernickel, and prosciutto.

Apple mignonette and remoulade.

Lemon carrot puree and crispy leeks.

Aged smoked cheddar.

Grapefruit, goat cheese, dill, and hazelnuts.

Lobster salad.

Truffled polenta, wild mushrooms, and shaved horseradish.

Shrimp, crab, lobster, bacon, parmesan, chili butter, and Jidori egg.

Goat cheese, Miatake mushrooms, and pistachio.

Pickled pomegranate seeds, confit cherry tomatoes, and carrot ginger lemongrass sauce.

Cinnamon whipped cream and salted caramel.

Fresh berry and dark chocolate mousse.