Everything we cooked this year.

what we served

The Meat

meat focaccia sandwich, built on house-baked focaccia

The Squash

vegetarian focaccia — squash, pickled zucchini, smoked labneh, preserved lemon oil, almond

The Salad

bright, acidic, built to cut the bread

Bread & Butter

baguette and cultured butter

Lemon Blueberry Mint Pudding

one of two desserts on the pre-order

Chocolate Tiramisu Pudding

the other — and narrowly the favorite

the menu

Amuse

homemade cold tofu, crispy shallots, dubu jorim sauce

Salad Service

skewered green goddess salad, pickled daikon, shiso dressing

Cabbage Jjim

braised cabbage, jjim sauce

Pasta

Chinese sausage agnolotti with kimchi, carbonara sauce, smoked eggplant with doenjang

Steak

banchan and bellow butcher steak, charcoal-grilled shiitake — or oyster mushroom yakitori with tare glaze and ssamjang butter

Bokkeumbap

Korean mixed fried rice with leftover kimchi

Palate Cleanser

bingsu — kombucha granita, condensed milk, tapioca

Dessert

lemon curd disk, green tea meringue, barley ice cream, filo crisp

Mignardise

black sesame sablé, peach ginger pâte de fruit, peanut yeot-gangjeong

the menu

Mushroom Parfait Tart

port reduction, tarragon

French Onion Soup Tart

caramelized onion jam, parmesan crisp shell, pickled mustard seed

Beet Tartare

vadouvan yogurt

Pasta

hand-made pasta, lobster tail, white wine, shallot, breadcrumb

Wedge Salad

on a bed of kadhi

Milk Bread

with a saag artichoke dip

Steak & Potatoes

miso au poivre, caramelized cauliflower purée, burnt bread and peppercorn

Palate Cleanser

kombucha granita

Chocolate Cake

mascarpone chocolate frosting, espresso soak, raspberry

Cheese Mignardise

cheddar gougères, black pepper honey glaze, thyme

what we served

Smoked Salmon English Muffin

whipped cream cheese, pickled mustard seeds, micros

Mushroom Sourdough Tartine

mushroom parfait, fried sage, jammy egg, smoked salt, pickled red onion

Egg & Cheese Brioche

the simple one, done properly

Pastry

olive oil cake with mascarpone and currants, banana bread with malt crumble, raspberry lemon scones, chocolate hazelnut tart

Drinks

mimosas, matcha-yuzu tonic, cold brew with cherry blossom cold foam

the menu

Amuse Bouche

hearts of palm, kalamata, radicchio, cucumber, tomato, dijon vinaigrette

Ceviche

sheepshead, coconut-lime base, mango, red onion, salsa macha, micros, wonton

Bread Service

burrata, blood orange, roasted leek, hazelnut, chive, sourdough

Twice-Baked Eggplant

muhammara, yogurt, tomato

Winter Squash Soup

carrot, coconut cream, cilantro oil, seared scallop

Pozole Tamale

blue corn masa, slow-cooked pork, salsa morita, cabbage-lime slaw, crispy pork belly, queso fresco

Palate Cleanser

champagne-passionfruit sorbet served on the shell

Dessert

almond-lime joconde, coconut mousse, mango jelly, white chocolate shell

Mignardise

tamarind pâte de fruit

the menu

Chaat

melon, frisée, ladolemono, pistachio, mint, chaat masala

Pappadum

red kuri squash purée, pomegranate molasses, dill

Patta Gobhi

charred confit cabbage, pickled cashew cream, Kashmiri chili oil, roasted chickpea

Tandoor

smoked and charred yogurt-marinated paneer, charred bell pepper, mint chutney

Roti & Daal

masoor daal, paratha, fried okra, mango pickle, micro cilantro

Mukhwas

fennel, coriander, anise

Dessert

chai-spiced apple sorbet, cardamom cake, ginger meringue, macerated apples, almond crumble, tamarind-ginger

Rasam

mango and saffron crème légère tartlets, pistachio, rose

the menu

Canapé

Boxcarr goat cheese, savory granola, tomato

Amuse Bouche

clarified stock, aromatics

Crudo

speckled trout (Local's Seafood), capers, blood orange, oil

Grilled Zucchini

feta, jalapeño honey, basil, microgreens (Piedmont Greens)

Cappelletti

spinach ravioli, crab, walnut cream sauce

Seared Duck

cauliflower, squash, jus, microgreens (Piedmont Greens)

Entremet

grapefruit, mint, puffed quinoa

Mango

cheesecake mousse, coconut, passionfruit meringue

Mignardise

choux au craquelin, coffee, blueberry, lavender

what we served

Cochinita Pibil Taco

corn tortilla, pibil pork, salsa verde, tomato salsa, escabeche, queso fresco

“Chile Relleno” Taco

refried black beans, Oaxaca-stuffed poblano, pico, salsa macha, fried shallot

Mexican Hot Chocolate Brownie

with a horchata shot — regular and gluten-free