with black garlic soba, fresh grated daikon and chili ponzu

with toasted pine nut quinoa, fennel slaw and fennel and carrot jus

in a chili and mint lobster broth reduction and cilantro lime crème fraiche

with seaweed salad kim chee, hot Korean dressing and dashi

with ginger apricot glaze and sesame braised bok choy

with celery root puree and truffle chips

with red onion and kale salad and spicy garbanzo beans

with root vegetable hash and Gorgonzola fondue

with peppers, scallions and bacon dust

with brussel sprout hash, Texas olive oil and fried capers

horseradish whipped potatoes, roasted radish and bourbon reduction

with La Tur flatbread crisp and braised greens