Chef Cheyenne Broughton

Red Snapper Leche de Tigre with Coconut Milk, Sorrel, Habenero and Crispy Rice

Chicken Liver Mousse and Cream Cheese Wontons with Passion Fruit 'Mae Ploy' Sauce

Spring Rolls with Crispies, Herbs, and Noodles served with Sweet Gochugaru Sauce

Thai Caesar Salad with Frisée, Thai Basil, Caesar Dressing, House Vinaigrette, Parmesan and Rice Paper Crouton

Pork Belly Roll with Glass Noodles, Bean Sprouts, Wood Ear Mushrooms, Onions, Carrots, Nuoc Mam

Krupuk Shrimp Crackers with Pineapple Glazed Prawn and Sweet and Sour Sauce

Tamarind Glazed Prawns with Coconut-Green Chile Sambal, Herb and Radish Salad with Crispy Sesames

Crab Toasties with Sesame Seeds, Shredded Cabbage, Chile Oil, Kewpie Mayonnaise and Lemon

Roast Duck Curry with Thai Sticky Rice

Shrimp Pad Thai with Crushed Peanuts, Lemon and Scallion Curls

Enchanted Forrest with Chocolate Bavarois, Strawberries, Basil Cake and Chocolate Branches

Miso Hōji Sundae with Hōjicha Tea Ice Cream, Brownies and White Miso Caramel

Lychee Sorbet Rose Water, Whipped Yogurt, Pop Rocks, Meringue and Olive O

Chocolate Panna Cotta with Brown Butter Crumble, Butterscotch Caramel and Coffee Gelato

Ajo Blanco with Melon, Cucumber, Grapes, Almond Milk, Fried Shallots, and Dill Oil

Charbroiled Oysters with Chorizo & Calabrian Pepper Butter, Lemon, and Parsley Breadcrumbs

Beef Carpaccio with Blistered Heirloom Tomatoes, Chinese Sausage, Fine Herbs, Créme Fraiche and Focaccia Crumble

Spicy Gooseberry Aguachile with Hamachi, Cherry Tomatoes, Avocado, Fresno Chiles, Scallions, Sesame Seeds and Cilantro

Beet & Potato Dumplings with Cotija, Salmon Roe, Sour Cream, Dill Oil and Black Vinegar

Arpège Farm Egg: Warm Egg Custard, Whipped Crème Friache, Chive Blossoms, Flying Fish Caviar and Coriander Honey

Cauliflower Hara with Roasted Cauliflower, Whipped Feta, Harra Sauce, Honey and Fresh Herbs

Stewed Gigante Beans with Charred Leeks, Sheeps Milk Cheese, Salsa Macha, Cilantro and Chives

Grilled Zucchini with Almond Salsa, Allium Confit, Mint Purée, Rosie’s Vinaigrette and Parsley Gremolata

Arancini with Tomato Risotto, Pecorino Romano, Serrano Ham, Basil-Ramp Purée, and Sun Dried Tomato Vinaigrette

Mussel Escabeche Tartine with Pickled Peppers, Leek Ash Aïoli, Lemon, Chives and Baguette

Basque Style Grilled Prawns with Malta Sauce and Grilled Sourdough Crumbles

Roasted Sumac Game Hen with Potatas Bravas, Mole Negro, Garlic Aioli and Hibiscus Onion Jam

Mosaic of Porchetta with Grano Padano Cheese Polenta, Fonduta, Orange Supreme and Gremolata

Lamb Merguez Meatballs with Chermoula, Orzo, Roasted Delicata Squash, Yogurt Crema and Pickled Raisins

Bistecca alla Fiorentine - Char Grilled Steak with Broccolini, Baby Potatoes and Chimichirri

Grilled Bronzino with Charred Lemon, Black Garlic Aioli and Puttanesca over Garlic Pilaf Paella

Spiced Leg of Rabbit with Green Onion, Honey, Chamomile, Pickled Shallot, Saffron Rice and Pomegranate

Enchanted Forrest with Chocolate Bavarois, Strawberries, Basil Cake and Chocolate Branches

Pretzel Stracciatella Affogato with Dulce Ice Cream, Pretzel Brittle, Chocolate-Covered Pretzels, Espresso and Whipped Cream

Chocolate Panna Cotta with Brown Butter Crumble, Butterscotch Caramel and Coffee Gelato

Basque Cheesecake with Apple Butter, Graham Cookie Crumble and Cajeta Ice Cream

Earl Grey Amish Donuts with Mascarpone Glaze, Marionberry Ice Cream and Blackberries

Dolce Notte Vanilla Custard with Dark Chocolate Crémeux, Candied Cashews and Amaro Cherries

Winter Hassun Miso Soup with Dashi, Tofu and Wakame

Beef Carpaccio with Proscuitto, Ume Pickled Plums, Fresno Chili and Fried Garlic

Edamame and Seaweed Salad with Cilantro Ginger Tofu and Sesame Seeds

Firebird Karaage Fried Chicken Bao Bun with Pickled Green Tomato, Dill, Aioli and Nappa Cabbage

Shrimp Toasties with Sesame Seeds, Shredded Cabbage, Chile Oil, Kewpie Mayonnaise and Lemon

King Crab with Seasoned Koshihikari Rice, Nori Hollandaise, Pickled Kombu and Furikake

Chef's Sushi: Maki, Nigiri and Chirashi Platter for Party [Mix of Fresh Fish or Vegetables] with Wasabi, Ginger and Accoutrements

BBQ Char Siu Pork Donburi over Rice with Ramen Egg, Green Onion, Nori and Kewpie Aioli

Braised Mushroom Ramen with Pork Tonkatsu, Pickled Collard Greens, Soft Poached Egg and Togarashi

Miso Hōji Sundae with Hōjicha Tea Ice Cream, Brownies and White Miso Caramel

Enchanted Forrest with Chocolate Bavarois, Strawberries, Basil Cake and Chocolate Branches

Chocolate Mochi Donuts with Chocolate Chips, Raspberry Compote, White Sesame Candies and Housemade Cream Gelato

Ensalta Bomba with Mixed Greens, Avocado, Plum Dressing, Aged Gouda, Croutons and Roasted Seeds

Farm Salad with Market Lettuces, Romano Beans, Long Beans, Heirloom Tomatoes, Cucumbers, Pickled Green Strawberries, Pickled Lemon Vinaigrette and Fresh Herbs

Wedge Iceberg Salad with Smokey Tomatoes, Honey-Truffle Bacon, Blue Cheese Dressing and Marinated Red Onions

Charred Shishito Caesar Salad with Garlic Breadcrumbs, Lemon Agrumato, Parmesan, Anchovies and Caesar Foam

Little Gem Lettuce Salad with Fennel, Baby Kale, Strawberries, Strawberry-Apple Butter, Spiced Marcona Almonds, Manchego and Sherry Vinaigrette

Cauliflower Hara with Roasted Cauliflower, Whipped Feta, Harra Sauce, Honey and Fresh Herbs

Thai Roasted Carrots with Coconut Curry, Peanut-Coconut Crunch, Black Lime Dust and Thai Basil

Grilled Zucchini with Almond Salsa, Allium Confit, Mint Purée, Rosie’s Vinaigrette, Parsley

Arancini with Tomato Risotto, Pecorino Romano, Country Ham, Basil-Ramp Purée, and Sun Dried Tomato Vinaigrette

Cabbage Roll Napa Cabbage with Ground Beef and Lamb, Paprika, Hummus, Harissa and Cilantro

Lasagna De Rotolo with Roasted Butternut Squash "Pasta", Fried Sage, Whipped Ricotta, Mozzarella and Polenta Crumble

Marinated & Fried Fairytale Eggplants with Goat Cheese Purée, Pistacios and Fine Herbs Vinaigrette

Garden Pole and Wax Beans with Pickled Romano Beans, Hazelnuts, Preserved Lemon, and Pecorino Romano

Bavette Steak with Charred Tomatoes, Wilted Swiss Chard, Roquefort and Soubise Sauce

Bistecca alla Fiorentine with Char Grilled Steak with Broccolini, Baby Potatoes and Chimichirri

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

Sumac Crusted Skirt Steak with Potatas Bravas, Mole Negro, Garlic Aioli and Hibiscus Onion Jam

Seared NY Strip Steak with Sautéed Mushrooms, Chermoula Sauce, Heirloom Sweet Potato with Pepita Gremolata

Pretzel Stracciatella Affogato with Butterscotch Ice Cream, Pretzel Brittle, Chocolate-Covered Pretzels, Espresso and Whipped Cream

Enchanted Forrest with Chocolate Bavarois, Strawberries, Basil Cake and Chocolate Branches

Chocolate Panna Cotta with Brown Butter Crumble, Butterscotch Caramel and Coffee Gelato

Carrot Cake with Cream Cheese Frosting, Toasted Walnuts, Baklava Bark and Salted Caramel Ice Cream

Basque Cheesecake with Warm Apple Compote, Graham Cookie Crumble and Fall Spice Ice Cream

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

Ensalta Bomba - Farmers Market Green Salad with Avocado, Plum Dressing, Aged Gouda, Croutons and Roasted Seeds

Chili Chiya Sweet Potatoes with Salsa Macha, Ají Amarillo, Fried Shallots and Herb Salad

Kimchi Macaroni & Cheese with Spices, Fried Garlic, Scallions and Cilantro

Thai Roasted Carrots with Coconut Curry, Peanut-Coconut Crunch, Black Lime Dust and Thai Basil

Watermelon & Habenero Gazpacho with Tamarind, Tomato and Cucumbers

Charred Asparagus with Pickled Okra, Pecorino Romano PDO Fonduta, Green Harissa, Hazelnuts

Shrimp Toasties with Sesame Seeds, Shredded Cabbage, Chile Oil, Kewpie Mayonnaise and Lemon

Cumin Lamb Dumplings with Spiced Ground Lamb, Black Vinegar Sauce, Chile Oil, Cumin and Herbs

Blue Crab Rangoon Hush Puppies with Chinese Mustard, Hot Honey, Tempura Pearls, Scallions and Furikake

Spicy Crab Dip with Koji Butter, Gruyère Foam, Chile Crunch, Pickled Lemon, Cheese Bread

Viet-Cajun Lo Mein Noodles with Crawfish, Garlic XO Sauce, Crack Sauce, Parmesan, and Salmon Roe

Firebird Spiced Fried Catfish Bao Bun with Sweet Pickles, Dill Aioli and Cilantro Curtido

Mosaic of Porchetta with Grano Padano Cheese Polenta, Fonduta, Orange Supreme and Gremolata

Roasted Sumac Chicken with Potatas Bravas, Mole Negro, Garlic Aioli and Hibiscus Onion Jam

Tamarind Glazed Prawns with Fried Rice, Coconut-Green Chile Sambal, Herb and Radish Salad with Crispy Sesames

Whole Roasted Bronzino with Grilled Lemon & Puttanesca over Garlic Pilaf and Navy Bean Salad

Gulf Shrimp Pozole Verde with Hominy, Cabbage, Lime, Salsa Accoutrements with Fried Tortilla Crisps

BBQ Lamb Ribs with Pomegranate Sauce, Dukkah, Miso Charred Butternut Squash and Radish Salad

German Chocolate Dessert with Frozen Chocolate Mousse with Cocoa Sauce and Coconut & Pecan Crust

Enchanted Forrest with Chocolate Sauce, Strawberries, Basil Cake, Strawberry Sorbet and Chocolate Branches

Carrot Cake with Passion Fruit Curd, Fenugreek Cream Cheese, Milk Jam Ice Cream and Baklava Bark

Pretzel Stracciatella Affogato with Dulce Ice Cream, Pretzel Brittle, Chocolate-Covered Pretzels, Espresso and Whipped Cream

Pina Colada Sundae with Pineapple-Coconut Sorbet, Pineapple Jam, Meringue, Dehydrated Pineapple, Coconut Crumble and Lime Zest

Lemon Poppy Seed Amish Donuts, with Buttermilk Glaze and Marionberry Ice Cream

Red Snapper Leche de Tigre with Coconut Milk and Sorrel

Yellowtail Handroll with Fried Shallots, Avocado and Bitter Orange Oil

Cured Salmon Ssambap with Rice, Daikon Pickles and Ikura

Roasted Beets Salad with Ash Ripened Cheese and Pickled Ramps (vegetarian)

Tagliatelle with Uni, Snow Crab, Basil and Preserved Lemon

Spaghetti Ai Uni with Snow Crab and Chili Breadcrumbs

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

Viet-Cajun Udon with Crawfish, Garlic XO Sauce and Salmon Roe

Surf and Turf of Wagyu in Uni Butter with Spot Prawns and sunchokes

Whole Roasted Bronzino with Lemon Puttanesca and Garlic Pilaf

Japanese Coconut Cream Curry with Seasonal Vegetables and Forbidden Rice (vegetarian)

Seafood Cioppino with Calabrian Chili Oil and Crostini

Donut Croquembouche with Chocolate Ganache

Matcha Crepe Cake with Yuzu Curd and Strawberries

Enchanted Forrest with Chocolate Bavarois and Basil Cake

Pear Mille Feuille with Salted Caramel and Sorbetto

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