Quarter pounder beef patty with cheddar, lettuce, tomato, and house sauce.

Slow-cooked pork carnitas with habanero salsa.

Shaved fennel, cucumber ribbons, citrus vinaigrette, and toasted seeds.

Chef selection of bites with marinated olives, toasted breads, and dips.

Crisp fries tossed with sea salt and cracked pepper.

Golden fries with truffle oil, parmesan, and chives.

Fries dusted with smoked paprika and chili-lime salt.

Silky roasted tomato soup with garlic confit and herb creme.

Sourdough tartine with smashed avocado, radish, and citrus salt.

Bright yuzu citrus with a hint of basil.

Chilled cola with a fresh lime wedge.

Bitter-sweet orange fizz over ice.

Spicy ginger fizz with a splash of lime.

Ceremonial matcha shaken with oat milk and vanilla.

Sparkling berry shrub with orange twist.

Warm churros tossed in cinnamon sugar with chocolate dip.

Tempura cauliflower with miso-lime glaze and scallions.

Creamy carnaroli rice, poached lobster, and citrus gremolata.

Slow-braised pork, black garlic oil, and ajitama egg.

Charred ribeye with cracked pepper butter and herb jus.

Thin crust pizza with truffle crema, mozzarella, and wild mushrooms.

Atlantic salmon with charred broccolini and ginger rice.

Tagliatelle with roasted mushrooms, parmesan, and thyme.

Velvety cold brew with a cacao finish.

Green tea ice cream with chewy mochi shells.

Creamy cheesecake with caramel glaze and cacao nibs.