Zagat

with hearts of palm, pineapple and candied ginger

with ginger-citrus oil and fresh wasabi

with meyer lemon, orange and pickled ginger

with green chickpeas and mint vinaigrette

with meyer lemon and grilled ramps

with lentil salad and taggiasche olives

with grilled strawberries and marcona almonds

with crispy fried oyster and apples

with flaked halibut, fava leaves and citrus gremolata

pickled shallots and pecorino romano cheese

hakurei turnips, thai basil with black pepper and lemon juice

radishes and lime vinaigrette

with wild watercress and peanuts

with spring peas and pickled ramps

with spring onions, fava beans and pancetta

with quinoa, spring carrot puree, cashews and balsamic glaze

with green papaya, carrot and daikon salad

with spring onions and red wine-pepper sauce

with roasted turnips and mustard greens

with purple potatoes, chickpeas, hen of the woods mushrooms & lemon confit

fava beans and fiddlehead ferns with "upma polenta"

with peekytoe crab, bacon, ramps, spring onion and grits

with chorizo and watercress soup

with porcini mushrooms and grilled bread

with ginger-lobster glaze

with mushroom gravy

with candied almonds

with caramelized brioche and pine nuts

with chocolate streusel and "single maltmallows"

with pistachio brittle

with cashew butter and frozen labneh

with candied macadamia nuts and black currant sorbet

with whipped cream

with vanilla bean whipped cream