With blueberries jus, raspberries, granola, and coconut yogurt.

With miso butter, crispies, yuzu kosho, and kewpie mayo.

Filled with Mary's chicken and blue prawn mousse, tobiko, and calamansi aioli.

Portabello mushroom, mimolette cheese, and lemon crème fraiche.

Shaved cauliflower, granny smith apple, curry oil, and pistachio.

Larb style, lime leaves aioli, rice cracker, and Thai vinaigrette.

Rigatoni, cultivated mushrooms, truffle, and comté & mimolette mousse.

With butternut squash and sage. Served with amaretti cookies.

Farro, peppers, morita chile, and cauliflower purée.

With lemon beurre blanc, braised endives, and maple glazed Japanese sweet potatoes.

Mary’s chicken, brown butter, Meyer lemons, anchovies, and frisée salad.

Hanger steak, roasted pepper, and macadamia nut purée. Served with chimichurri and plantains.

Braised short ribs, pink lady apple kimchi, and greens.

Grapes, tomatoes, basil, and lemon vinaigrette.

With radicchio and cuyuma farm apple cider vinaigrette.

Belgian endives, white anchovies, and Parmesan cracker.

With delicata squash, poached apples, almond granola, and date vinaigrette.

Cucumber, parsley, green apple, kale, spinach, and lime.

Your choice of flavor with foam.