- Shrimp Crudo (GF) - Gulf shrimp tossed with Serrano peppers, fresh herbs, cucumber, kiwi, and tomato.
- Seared Diver Scallops (GF) - Served over nduja with a shaved fennel, arugula, and herb salad.
- Fried Green Tomato 'Caprese' (V) - Cornmeal crusted green tomato layered with beefsteak tomato and fresh mozzarella. Served with basil pesto, olive oil, and balsamic reduction.
- Hot Quail - Crispy fried quail tossed in cayenne hot sauce with a pepperoncini cold rice noodle salad.
- Smoked Porchetta (GF) - Garlic rubbed pork loin and belly roast served over smashed potatoes, fried baby Brussels sprouts, and fennel cream.
- Seared Beef Flat Iron Steak (GF) - Served over a ham and white bean ragout with natural reduction and topped with a sunflower sprout salad.
- Tajin Dusted Artic Char - Peppers, onion, and fettuccini tossed in a poblano-pepita pesto with cotija cheese and pickled peppers.
- Farro Risotto (V) - Heirloom farro with mushroom, tomato, and corn topped with chili flake-lemon goat cheese.
- Chicago Style Popcorn Mousse (GF) (V) - Layered white chocolate and caramel mousse with cheddar powder and Chicago popcorn.
- Dreamsicle Cheesecake (GF) (V) - Vanilla and orange flavored cheesecake with graham cracker crunch.
- German Chocolate Cake (V) - Fudge brownie topped with chocolate mousse, caramel, coconut, and pecans.
(GF) - Can be prepared Gluten Free
(V) - Can be prepared Vegetarian