Chef Cheyenne Broughton

Pecorino Arancini with Sauce Merguez and Roasted Delicata Squash

Summer Ratatouille Niçoise with Sauce Tomate and Basil Oil (vegetarian)

Sweet Corn Ravioli with Garden Peas, Brown Butter and Corn Silk Broth (vegetarian)

Roasted Beets & Tomato Salad with Cashew Butter, Sheep’s Milk Cheese and Gooseberry Agrodulce

Handmade Pasta in Lobster Mushroom and Farm Fresh Vegetable with Parmesan Tuile (vegetarian)

Ossobuco alla Milanese with Golden Arborio Rice and Braised Carrots

Spaghetti Ai Uni with Snow Crab and Basil

Roasted Eggplant Tortellini in Grilled Tomato Brodo with Chermoula and Fried Garlic (vegetarian)

Chicken Saltimbocca with Prosciutto, Sage and Golden Raisins

Bistecca alla Fiorentina – Char Grilled Steak with Broccolini and Chimichurri

Moussaka à la Eggplant Parmigiana with Béchamel Sauce (vegetarian)

Grilled Bronzino with Charred Lemon and Puttanesca over Garlic Pilaf

Mocha Tiramisu with Cookie Crunch and Coffee Ice Cream

Lemon Poppy Seed Zeppole Donuts with Creme Fraiche Glaze and Marionberry Ice Cream

Basil cake tiramisu with strawberry sorbet

Ricotta Cheesecake with Rhubarb Jam and Roasted Strawberry Gelato

Seasonal Vegetable Tempura (vegetarian)

Shoyu Chicken Kara-age with Cabbage and Aioli

Sesame Agedashi Tofu Nori Roll (vegetarian)

Tuna Sashimi & Rice with Seaweed Chimichurri

Torigara Shoyu Ramen with Chicken Chashu and Spinach

BBQ Char Siu Pork Donburi with Ramen Egg

BBQ Char Siu Jackfruit Donburi with Rice and Kewpie Aioli (vegetarian)

Pan Roasted Salmon with Sauce Merguez and Squash

Fluffy Japanese Cheesecake with Berry Compote

Matcha Crepe Cake with Strawberries and Cream

Soy Ice Cream Sandwich with Kinako Cookie

Earl Grey Mochi Donuts with Lemon Curd Glaze and Ice Cream

Roasted Beets & Tomato Salad with Cashew Butter and Gooseberry Agrodulce (vegetarian)

Deviled Eggs with Pickled Mustard Seeds

Shoyu Chicken Kara-age with Lemon Aioli

Scallop Ceviche with Habanero Agua Chile

BBQ Lamb Ribs with Pomegranate Sauce and Charred Carrots

Pan Seared Maitake Mushroom Steak with Polenta and Rapini (vegetarian)

Black Bass Pibil in Adobo Sauce with Pineapple Salsa

Crispy Skin Salmon with Golden Beets and Whipped Quark

Æbleskiver Donuts with Cinnamon Sugar and Champurrado

Tiramisu

Warm Apple Crumble with Vanilla Ice Cream

Mango Sorbet with Chamoy and Pepita Brittle

Deviled Eggs with Pickled Mustard Seeds (vegetarian)

Smoked Ham Hock Braised Collard Greens with Potlicker Au Jus

Roasted Beet Salad with Wakame Vinaigrette, Soft Tofu, Torn Greens, Buckwheat Croutons and Edamame (vegetarian)

Warm German Potato Salad with Whole Grain Mustard, Dill, Bacon Dressing and Honey-Herb Vinaigrette

Blue Corn Meal Crusted Walleye with Cabbage-Carrot Slaw, Citrus Vinaigrette and Remoulade

Beef Short Ribs, Fried Black Rice, Blistered Shishito Peppers and Demi Glace

Pan Seared Beetballs in Roasted Shiitake Gravy with New Potatoes and Lingonberry Jam (vegetarian)

Roast Beef with Melted Leek Mostarda, Swiss Chard, Roquefort and Sauce Bordelaise

Banana Pudding

Warm Apple Crumble with Bourbon Caramel, Candied Pecans and Vanilla Ice Cream

Angel Food Cake, Raspberries, Lemon Curd, Whipped Creme Chantilly and Raspberry Sorbet

Chocolate Cake with Black Cocoa, Chocolate Ganache and Chocolate Buttercream

Æbleskiver Donuts with Cinnamon Sugar and Champurrado

Sweet Corn and Bean Salad with Charred Corn, Wax Beans, Green Beans, Womachego Cheese and Grana Padano

Smoked Tomato Sliders with Smoked Plum Tomatoes, Pimento Cheese, Toasted Milk Bun and Frico (vegetarian)

Salad Lyonnaise with Frisée, Lardon, Aged Sherry Vinaigrette, and Soft Boiled Egg

Wild Rice Risotto with Soft Boiled Egg, Crispy Trinity, Herb Pistou and Fresh Snap Peas (vegetarian)

BBQ Braised Cauliflower with Pomegranate Sauce, Pepita Dukkah, Charred Sunchokes and Radish Salad (vegetarian)

Prime Rib Hash with Red Potato, Spinach, Bravas Sauce, Aged Cheddar and Scallions

Hanger Steak with Crispy Potato Gateau, Collard Greens, Veal Demi Glace and Fried Egg

Roast Duck Breast with Shiitake Mushrooms and Pomegranate Demi

BBQ Spatchcock Chicken with Charred Lemon, Garlic Toasted Farro and Au Jus

Pan Seared Maitake Mushroom Steak with Creamy Polenta, Roasted Rapini, Chimichurri and Grilled Lemon (vegetarian)

Grass Fed Ribeye Steak with Grilled Broccolini, Chimichurri and Garlic Roasted Fingerling Potatoes

Basque Cheesecake with Apple Butter and Fall Spice Ice Cream

Bourbon Pecan Pie with Tahitian Vanilla Ice Cream

Warm Banana Sticky Toffee Pudding with Miso Caramel and Vanilla Ice Cream

Peanut Butter Ice Cream Sundae with Berry Drizzle, Peanut Cookie Crumble and Brioche Cake

Prime Roots Boudin Blanc “Pronto Pup” with Cornmeal Tempura and Pickled Mustard Seeds

Roasted Squash Tortellini in Sage Chermoula with Queso Fresco and Fried Garlic (vegetarian)

Prosciutto e Honeydew Antipasti with Mint and Lime

Roasted Marinated Eggplant with Cashew Butter, Pistachios and Fine Herbs (vegetarian)

Spaghetti all Chitara with Purple Clams, Calabrian Chile Oil and Lemon

Tagliatelle with Uni, Snow Crab, Basil and Preserved Lemon

Tubetto con Patata Basilico with Yukon Gold Potatoes, Caciocavallo and Pistachios (vegetarian)

Braised Shiitake Ragu with Tagliatelle and Petite Herbs (vegetarian)

Mosaic of Lamb with Grano Padano Cheese Polenta and Fonduta

Ossobuco alla Milanese with Golden Arborio Rice and Braised Carrots

Pan Seared Maitake Mushroom Steak with Sweet Corn Polenta and Rapini (vegetarian)

Grilled Bronzino with Crispy Brandade and Agrodulce Vinaigrette

Lemon Ricotta Cheesecake with Rhubarb Jam and Strawberry Gelato

Pâte à Choux Pie Craquelin with Chocolate Crémeux and Praline

Enchanted Bog: Chocolate Bavarois, Strawberries and Basil Cake

Pistachio-Olive Oil Cake with Lemon Curd and Mascarpone

Red Snapper Leche de Tigre with Sorrel and Crispy Rice

Prosciutto e Honeydew Antipasti

Summer Ratatouille Niçoise with Sauce Tomate (vegetarian)

Sesame Agedashi Tofu Nori Roll (vegetarian)

Gnocchi with Poached Crab and Sicilian Pistou

Roasted Squash Tortellini in Sage Chermoula (vegetarian)

Wild Rice Risotto with Herb Pistou and Snap Peas (vegetarian)

Chankonabe Broth with Red Snapper and Daikon

Duck Confit Pithivier with Chanterelles and Onion Soubise

Surf & Turf of Wagyu in Uni Butter with Spot Prawns

Smoked Jackfruit Tagine with Pita and Feta (vegetarian)

Whole Roasted Bronzino with Lemon Puttanesca

Mocha Tiramisu with Coffee Ice Cream

Warm Banana Sticky Toffee Pudding with Miso Caramel

Ricotta Cheesecake with Rhubarb Jam and Gelato

Enchanted Bog with Chocolate Bavarois and Basil Cake

Prosciutto e Melon Antipasti

Tomato Carpaccio with Cashew Butter, Fried Shallots and Agrodulce (vegetarian)

Caprese Salad with Tomato, Mozzarella and Basil (vegetarian)

Roasted Marinated Fairytale Eggplants with Goat Cheese Purée and Pistachios (vegetarian)

Spaghetti All’Amatriciana with Crushed Tomatoes, Garlic and Guanciale

Pappardelle Bolognese

Ziti with 3 Cheeses, Rosa Sauce and Toasted Breadcrumbs (vegetarian)

Roasted Bronzino with Lemon, Puttanesca and Garlic Farro

Tiramisu

Lemon Ricotta and Pistachio Cannoli with Raspberry Coulis

Basque Cheesecake with Lemon Curd and Strawberry Ice Cream

Vanilla Bean Cheesecake with Raspberry Sorbet and Lemon Curd