Shin Ramyun Chicken Wings with gochujang glaze, buttermilk dressing, scallions and sesame seeds.
Baked and Fried Russet Potato with American cheese sauce, bacon, scallion, pickled sweet peppers and garlic streusel.
Ginny’s 1888 cocktail - with Ginny’s Gin, burnt sage turbinado syrup, citrus-basil bitters, egg whites, cream and orange blossom water
Peanut Butter Pie with peanut butter cookies, chocolate ganache and banana meringue.
Sweet & Spicy Braised Short Rib Noodles with seasonal vegetables and pickled peppers.
Crispy Sriracha Chicken Sandwich with spicy honey Sriracha, aïoli sauce, lettuce, tomato and housemade pickles.
Marionberry Pie Shake: Vanilla ice cream, marionberry blackberries and pie crust.
Lamb Mac with shallot cream sauce, ancho barbecue sauce, goat cheese, fontina and roasted poblanos.
BLTE Classic BLT with an over-hard cage-free egg, Monterey Jack, spring mix and mayo on artisan whole-grain bread
Duck Spring Rolls: Duck confit, cellophane noodles, cilantro, Thai basil and red cabbage, with sweet chile-soy dipping sauce.
Build-your-own Dessert Waffle with vanilla ice cream, peanut butter sauce, mini peanut butter cups, Kinder bar pieces and whipped cream.
Snapper Cheeks with chile-spiked apple purée and a fresh apple and pickled fennel salad.
Japanese Sweet Potato Agnolotti with Parmesan sauce, tonka beans, matsutake, Brussels sprouts and pickled red kuri squash.
Chesapeake Blue Crab Fried Rice with Old Bay seasoning, lime, cilantro and radish.
Welcome to the Junglebird cocktail: Ron del Barrilito, mango-infused Campari, Rum-Bar overproof rum, pineapple and lime.
Jackie O Burger: lamb, feta, baby spinach, oven-roasted tomato and tzatziki, served on a brioche bun.
Ube Milk Toast: ube and housemade ube ice cream with “crunchy milk” on baked brioche.
Spanish Coffee: orange liqueur, Demerara, coffee, cinnamon, malted cream float and “magic”.
Specialty Pizza Bowls: three crustless varieties: Deluxe, All Meat and Garden.
Seared Scallops: scallops, beluga lentils, parsnip “rice,” bacon, blood orange gastrique.
Spicy Steak and Hummus Feta Bowl features grass-fed beef marinated in a blend of 13 spices.
Greens & Beans Goodness: cannellini beans, kale, roasted tomatoes, chicken sausage, avocado, fried egg and peri peri sauce.
Walnut Chocolate Mole Tostada with roasted pork, corn, tomato, cilantro and Cotija cheese.
Slow Cooker Cassoulet with confit duck, Toulouse pork sausage and Tarbais beans.
Aromatic Marcona Almonds and California Grapes with olive oil, salami and feta
Chocolate-Coffee Cannoli with white chocolate ganache, coconut crunch, yuzu curd and chocolate ice cream.
White Mushroom Salad with parsley, pecorino, red onion, radish and pomegranate seeds.
Southern Honey Hot Chicken Hoagie with cheesy grits, garlic dill pickle slices and honey hot sauce.
Saff-Ron Swanson: Saffron and rose-infused vodka, clover honey, sesame oil, white balsamic and lemon.
Banana Hotcakes Foster: Japanese-style pancakes with caramelized bananas, salted miso-caramel ice cream, caramel sauce and black sesame seeds.
Smoked Beef Rib with deviled egg gremolata, yellow barbecue sauce, crispy shallots and chile threads.
Crispy Salmon Skin with cured salmon, citrus crème fraîche and smoked steelhead roe.
Pan-Roasted Chicken with toasted spices, pomegranate glaze, pearl onions and a warm bulgur wheat salad.
I’m Your Huckleberry cocktail: White rum, ruby port wine, crème de cassis and blueberry skewer.
Beets + Avocado Bowl with pickled red onion, walnuts, quinoa, hemp seeds and miso-lemongrass dressing.
Elote: charred Mexican street corn, huitlacoche crema, Cotija, scallions and chorizo vinaigrette.
Slow-Cooked Duck Egg with California crème fraîche, pea purée, shiso and morels from the California Milk Advisory Board.
Tostones con Ceviche featuring hamachi infused with ginger, garlic, soy, red onion, jalapeño and schichimi togarashi.
Deep Dish Cauliflower Lasagna with housemade tomato-garlic sauce and mozzarella.
Original Duck Wrap with Creole cream cheese, smoked cheddar, pickled jalapeño, bacon and honey glaze.
Smoky Djinn cocktail: Bluecoat gin, Bols Genever, Velvet Falernum, toasted black sesame syrup and grapefruit juice.
Ground Chuck Norris Burger containing two “smashed” patties, American cheese, Louie dressing, onion strings and bacon jam.
50/50 Bowl: kale, farro, roasted chicken, sweet potato, dried cranberries, almonds, carrots and honey-lime dressing.
Chicken ‘N’ Watermelon ‘N’ Waffles: cheddar cheese waffle, fried chicken, spiced watermelon, bourbon-maple syrup and honey-hot sauce.
Coca Sobrasada Menorquína: pan de cristal, spicy pork sausage, honey and fried quail eggs.
Chili Cheese Fries: hot, crispy fries topped with rich, hearty ingredients make for a reliably winning combination.
Biloxi Buttermilk Fried Chicken Sandwich with cabbage slaw, pickles and mustard sauce.
Deconstructed Greek Salad: heirloom tomatoes, cucumber, pickled red onion, Kalamata olives, feta mousse, oregano and olive oil.
Steak & Arugula Sandwich: shaved prime rib, Swiss, tomato, pickled onion, arugula and horseradish mustard, served on harvest toast.
Park Patty Melt with American cheese, onions tossed in hot sauce, and Russian dressing on rye.
Duck Confit Pierogi with parsnip purée, pickled blueberries and Chioggia beet chips.
Seared Diver Scallops with beluga lentil tabbouleh, orange, fennel and capers.
Khan Saab Desi Craft Kitchen serves Smoked Salmon Kebab with fresh dill and mustard.
Sunchoke with Oyster Mushrooms with horseradish oil, black truffle mayonnaise and orange.
Honeymoon Oyster with urchin lobe, salmon roe, tobiko, quail egg yolk and green onion.
Yoga Deck: Ketel One Botanical Peach & Orange Blossom, lemon juice and turmeric-ginger syrup.
Billionaire’s Bacon Banh Mi: Thick-cut glazed bacon, spicy pickled vegetables and mayo on a French baguette.
Australian Lamb Ragù over Ricotta Gnocchi with pickled cherry tomato-celery leaf salad.
Dungeness Crab Cake with a nixtamalized green papaya and compressed jicama salad.
The Chicken Parm Provolone Sandwich: Buttermilk fried chicken, fried provolone, spicy marinara, Parmesan and an herb cheese schmear.
Steamed Clams in Arrabbiata: Manila clams, arrabbiata, red wine, charred fennel and fried lardo.
Emotional Intelligence cocktail: Fidencio Clásico mezcal, crème de cacao, allspice dram, lime juice, orange bitters and nutmeg.
Spitjack Sandwich: Pulled rotisserie chicken, carrot, cucumber, cilantro, pâté and Pluck sauce.
Spicy Carrot Buddha Bowl: Avocado, quinoa, lentils, baby greens, carrot tops, spicy carrot hummus and cilantro-lime yogurt sauce.
Gambas y Arroz: Gulf shrimp and saffron bomba rice with peppers, tomatoes and poached eggs.
Bistro Burger with chipotle avocado crema, applewood-smoked bacon, caramelized onion, arugula and smoked Gouda.
Chicken Schnitzel Sandwich with arugula-herb salad, cucumber, pickled turnips, harissa mayo and turmeric mayo.
Brunch Chilaquiles con Huevos: Crispy tortilla chips, guajillo chile salsa, Mexican cheeses, fried eggs and avocado.
Ensalada de Col: Savoy cabbage with Mahón cheese, anchovy-stuffed green olives and pistachios.
Baked Goat Cheese: goat cheese and blueberry-lavender jam in a phyllo shell, served with candied walnuts and citrus gel.
Mushroom Shawarma Bowl with pickled cabbage, cucumber and onion salad, arugula and tahini over rice and lentils.
