niÇoise picholine, cerignola, peppadews,
pepperoncini, peruvian teardrops

yakima smoked sea salt

florida peanuts stewed for 12 hours with
cajun spice blend

black truffle, grilled sourdough bread

wakame seaweed, coconut aioli,
thai chili sauce

lump crabmeat, shrimp crackers, red sorrel

baby arugula, lemon, romesco sauce

yuzu mignonette, pernod spiked cocktail sauce,
tobasco & lemon

chef’s assortment of 2 meats and 2
cheeses with accoutrements

caper, cornichon, horseradish, mustard,
chives, quail egg, shaved crouton

pine nuts, cherries, San Marzano tomato sauce

mixed mushrooms, madeira cream, soft poached
egg

ras el hanout, sheep’s milk feta cheese, arugula, crispy papadams

fennel, walnut, pecorino, grapefruit vinaigrette

cucumber, cherry tomatoes, kalamata olives, balsamic, buffalo milk burrata cheese

stir fry vegetables, candied ginger,
thai basil, tamarind sauce

sauteed spinach, salmon roe,
pancetta-mustard emulsion

beluga lentils, colossal crab meat, coconut curry

fresh pasta, key west pink shrimp, fava beans, lemon cream, kale pesto

merguez-chickpea ragout,
preserved lemon

slow roasted garlic clove, porcini
mushroom demi-glaze

lyonnaise fingerling potatoes, watercress, herbed bourbon butter

boursin potato puree, black truffle,
turmeric braised leeks

fig & hazelnut crusted, baby carrots, goat cheese potato gratin

smoky romano beans, shallots, bacon, horse soldier bourbon barbeque demiglazecalabrian chili, cherry tomato sauce

espresso & rum soaked lady fingers,
mascarpone mousse, chocolate
covered espresso beans

little sugar doughnuts, tequila lemon curd, nutella sauce

salted bourbon caramel, cara crakine

almond cake, filthy cherries, vanilla ice cream