1618 West

wasabi glaze, red bean salsa, chipotle remoulade, microgreens, fresh basil oil

open faced herb brioche, scallion, balsamic caviar, salmon roe, tarragon béarnaise, paprika oil

five spice seared; blackberry glazed pork belly, strawberry chèvre, candied walnut crumble, fried basil leaf

mustard fusion, capers, quail egg, red onion confit, blue cheese crostini, microgreens

leche de tigre, compressed basil watermelon, cucumber, red onion, mango ginger gel, sumac lavash, fennel, microgreens

raw; on the half shell, chef's accompaniments; baked; bacon, artichoke, béchamel, parsley, herbed breadcrumbs

mixed greens, red onion, roasted red peppers, chèvre, crostini, choice of lemon vinaigrette or soy ginger

romaine, parmesan, herb toast points

sesame crusted, wasabi mashed potatoes, sautéed sesame cabbage, feta, toasted almonds, balsamic glaze, chipotle oil

pistachio and herb crusted, grilled eggplant rollatini, heirloom carrots with spiced maple vinaigrette, tahini lemon yogurt

leek and gruyère tartlet, rosemary chestnut mushrooms, aged port demi, garlic miso butter

stone mill grit cake, queso, slaw, adobo, garlic spinach, feta, red pepper, sofrito pork shoulder and red bean tostada, corn relish

grilled peach and herbed feta stuffed airline, honey balsamic bbq, bacon brussels sprout gratin, shishito pepper and corn velouté, charred peach, corn and avocado micro salad

bacon wrapped; beet and sweet potato, pineapple jalapeño relish, hollandaise; firecracker glazed; mushroom and potato matchstick salad, bok choy, bang bang sauce; gravlax; dill, salt and sugar cured, lump crab, texas toast

risotto cake, portobello mushroom relish, grilled asparagus, jumbo lump crab and boursin stuffed cherry tomatoes, basil oil, reggiano

tandoori and turmeric lamb lollipops, blackened shrimp, watermelon curry, seasonal vegetables, jasmine rice, mint and cardamom coconut cream