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

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

Croque Madame with Ham, Mornay and Rhubarb Compote

Roasted Beets Salad with Ash Ripened Cheese and Raspberry-Beet Coulis

Warm Panzanella Salad with Grapes and Blue Cheese (vegetarian)

Braised Chicken Coq au Vin with Cassoulet

Duck Confit Pithivier with Bulgur and Onion Soubise

Braised Veal and Mushroom Noodle Tonkatsu

Roasted Eggplant Agnolotti in Beef Jus with Dill Oil

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

Spiced Duck à l’Orange with Preserved Orange and Swiss Chard

Beef Fillet with Sweet Potato, Leeks and Horseradish Sauce

Braised Cauliflower Steak au Poivre with Amarillo Accoutrement (vegetarian)

Lamb Bourguignon with Carrots and Pearl Onions

Mocha Tiramisu with Coffee Ice Cream

French Macarons in Assorted Flavors

Chocolate Soufflé with Raspberry Compote

Poached Pear with Sticky Toffee Pudding and Ginger Butterscotch

Salad Elana with Arugula, Fennel, Stone Fruit, Sesame Seeds, Pepitas, Sumac and Honey Vinaigrette

Ensalada Bomba with Farmers Market Greens, Avocado, Plum Dressing, Aged Gouda and Roasted Seeds

Farm Salad with Market Lettuces, Romano Beans, English & Snap Peas, Sesames, Cucumbers, Pickled Strawberries, Preserved Lemon Vinaigrette and Fresh Herbs

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

Watermelon Gazpacho with Cantelope, Cucumber, Soffrito, Compressed Tomatooes and Herbs

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

Corn Rib Elotes with Chili Aioli, Queso Fresco, Lime and Sumac Tajin

Southern Style Deviled Eggs with Pickled Mustard Seeds

Chiya Chili Sweet Potatoes with Fried Shallots and Herb Salad

Beet & Potato Pierogi with Feta, Labne, Dill and Black Vinegar

Arancini with Pecorino Romano, Country Ham, Basil and Sun Dried Tomato Vinaigrette

Sweet Corn Hushpuppy with Tennessee Hot Honey and Cajun Pimento Aioli

Baked Marinated Feta with Charred Radicchio, Cherries, Cashew Butter and Herb Salad

Baby Fried Green Tomatoes with Spicy-Sweet Relish, Dill Aioli and Cilantro Curtido

Crispy Skin Salmon with Golden Beets, Zaa'tar Chermoula, Shaved Fennel, Dill & Lemon

Roasted Game Hen with Patatas Bravas, Green Harissa Chimichurri, Garlic Aioli and Hibiscus Onion Jam

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

Chicken Ballontine with Pumpernickel Crust, Fine Herbs, Au Jus, Roasted Mushrooms and Sunchokes

Pork Spare Rib Tlacoyo with Refried Beans, Pico de Gallo, Pickled Onions, Cilantro and Lime

Balsamic and Rosemary-Marinated Lamb with Grano Padano Cheese Polenta and Gremolata

Pan Seared Maitake Mushroom Steak with Creamy Polenta, Roasted Rapini, Chimi Churri and Grilled Lemon

Charred Braised Cauliflower with Pomegranate BBQ Sauce, Pepita Dukkah, Grilled Carrots and Radish Salad

Green Chickpea Falafels with Tahina, Charred Lemon and Sumac Marinated Onions

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

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

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

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

Salad Elana with Arugula, Fennel, Stone Fruit, Sesame Seeds, Pepitas, Sumac and Honey Vinaigrette

Ensalada Bomba with Farmers Market Greens, Avocado, Plum Dressing, Aged Gouda and Roasted Seeds

Farm Salad with Market Lettuces, Romano Beans, English & Snap Peas, Sesames, Cucumbers, Pickled Strawberries, Preserved Lemon Vinaigrette and Fresh Herbs

Watermelon Gazpacho with Cantelope, Cucumber, Soffrito, Compressed Tomatooes and Herbs

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

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

Grilled Butternut & Delicata Squash with Date Purée, Sherry Vinaigrette, Almonds and Fresh Herbs

Beet Tart, Ash Ripened Cheese, Raspberry-Beet Coulis, Sorrel, and Pickled Allium

Arpège Farm Egg with Warm Egg Custard, Whipped Crème Fraîche, Chive Blossoms and Coriander Honey

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

Sweet Corn Hushpuppy with Tennessee Hot Honey and Cajun Pimento Aioli

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

Beet & Potato Pierogi with Feta, Labne, Dill and Black Vinegar

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

Grilled Branzino with Arborio Risotto, French Shallot Soubise, Grilled Leeks and Herb Oil

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

Balsamic and Rosemary-Marinated Lamb with Grano Padano Cheese Polenta and Gremolata

Porchetta with Fried Fairytale Eggplants, Maroulosalata and Tomato Jam

Chicken Ballontine with Pumpernickel Crust, Fine Herbs, Au Jus, Roasted Mushrooms and Sunchokes

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

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

Basque Cheesecake with Lemon Curd, Graham Cookie Crumble and Strawberry Ice Cream

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

Raspberry Glazed Petite Cronuts with Fresh Berries and Pistchio Gelato

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

Fresh West Coast Oysters with Spicy Tomato Mingonette, Horseradish, Celery Salt and Lemon

Salad Elana with Arugula, Fennel, Stone Fruit, Sesame Seeds, Pepitas, Sumac and Honey Vinaigrette

Ensalada Bomba with Farmers Market Greens, Avocado, Plum Dressing, Aged Gouda and Roasted Seeds

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

Beet & Potato Pierogi with Feta, Sour Labne, Dill and Black Vinegar

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

Green Chickpea Falafels with Tahina, Charred Lemon and Sumac Marinated Onions

Baked Cheese-Queso Oaxaca with Matbucha and Smashed Potatoes

Grilled Langoustines with Chile Crisp, Gremolata, Charred Lemon, and Foccacia Breadcrumbs

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

Veal Piccata with Jimmy Nardello Peppers, Gold Bar Squash, and Squash Blossoms

Roasted Game Hen with Patatas Bravas, Green Harissa, Garlic Aioli and Hibiscus Onion Jam

Whole Roasted Bronzino with Grilled Lemon & Chimichurri over Spanish Rice Pilaf

Balsamic and Rosemary-Marinated Porchetta with Grano Padano Cheese Polenta and Gremolata

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

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

Basque Cheesecake with Rhubarb Jam, Graham Cookie Crumble and Strawberry Ice Cream

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

Mascarpone, Ricotta and Pistachio Cannoli with Raspberry Coulis and Pistachio 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