Farro, Japanese eggplant, pickled red onions, pine nut dashi, pickled raisins, fried capers, demi-sec tomatoes, and toasted pine nuts.

A little gem, treviso, Kalamata olives, peppadew peppers, red onion, radish, and rice wine vinaigrette.

Kombu garlic bread, shiso, and togarashi.

Seared rice, escarole, cannellini bean, and red pepper sauce.

Smoked tonkatsu, pancetta cured heritage pork belly, green mayonnaise, 63-degree egg, and Parmigiano reggiano.

Pancetta, daikon, shiitakes, mushroom dashi, and sesame.

Soba noodles, tomato Kenshin jiru, cannellini, carrot, celery, red onion, Calabrian chili, and pesto.

Mushroom dashi, charred oyster mushrooms, and ricotta salata.

Sesame scallion vinaigrette calabrian chili, pickled young ginger, and grilled scallion 36 month Parmigiano reggiano.

Pan-fried heritage pork chop, katsu sauce, arugula, pickled red onion, and yuzu vinaigrette.