Chef Bryan Haut

Pork and Shrimp Shumai

Cold sesame noodles

Smashed cucumber salad with chili crisp and vinegar

Lion's head soup

Ginger steamed sea bass

Slippery shrimp

Mango custard

Local cheese and charcuterie board

Baked clams oreganata

Caesar salad

Shrimp cocktail

Crispy new potatoes tossed with herbs

Ribeye with chimichurri

Peach and Rosé Granita with orange blossom water and thyme

Baked Alaska

Fresh Baguettes

Local cheese and charcuterie board

Pork rillettes with pickled veggies

Late summer not-a-niçoise: haricots verts, potatoes, cucumbers, olives, jammy eggs, lettuces and herbs with Dijon vinaigrette

Frisée lettuce with crispy bacon and a poached egg

Ratatouille with shaved horseradish and feta

Steak Bavette

Seared scallops with beurre blanc

Rum creme brulee

Pear tarte tatin

Clafoutis

Blistered sweet peppers with whipped feta, honey, and herbs

Grilled zucchini and goat cheese bruschetta with balsamic glaze

Blanched greens (sugar snap peas, asparagus) with radishes, peppers, cherry tomato, butter lettuces, red onion, peas, and gemelli

Heirloom tomatoes with basil, peaches, torn mozzarella and a sharp vinaigrette

Harissa-braised carrot salad with arugula and caraway

Berbere grilled lamb with charred corn and frizzled shallots

Yogurt-marinated grilled chicken thighs with spicy peach chutney

Roasted Jerusalem artichokes with capers and herbs

Macerated late summer fruit with brown butter cornmeal crumble and toasted Italian meringue

Peach and Rosé Granita with orange blossom water and thyme

Crostini with roasted squash and whipped ricotta

Arugula salad with pickled fennel and pomegranate seeds

Charred broccolini with lemon and slivered almonds

Pumpkin Risotto

Chicken Piccata

Pumpkin ravioli with brown butter and sage

Tiramisu

Olive oil cake with roasted pears and mascarpone cream

Ricotta cheesecake with figs and roasted grapes

Local cheese and charcuterie board

Grilled zucchini and goat cheese bruschetta with balsamic glaze

Blistered sweet peppers with whipped feta, honey, and herbs

Heirloom tomatoes with basil, peaches, torn mozzarella and a sharp vinaigrette

Late summer not-a-niçoise: haricots verts, potatoes, cucumbers, olives, jammy eggs, lettuces and herbs with Dijon vinaigrette

Grilled branzino with tomato, olive and herb relish

Yogurt-marinated grilled chicken thighs with spicy peach chutney

Grilled hanger steak with charred scallion salsa verde

Jeweled basmati rice with herbs, pistachios, dried fruit and pomegranate seeds

Roasted Jerusalem artichokes with capers and herbs

Charred broccolini with lemon and slivered almonds

Peach and Rosé Granita with orange blossom water and thyme

Macerated late summer fruit with brown butter cornmeal crumble and toasted Italian meringue