Live research reveals fresh ideas across menu parts

Uni Shot with sake, ponzu, yuzu kosho, kaiso seaweed blend, scallion and quail’s egg yolk

Housemade Jumbo Tots with smoked paprika ketchup and “fancified” ranch

Charred Spring Peas with sauce verte and burrata

Bar Snacks featuring seven to eight mini courses that change seasonally

Hummus, avocado, jalapeño, cilantro, scallion, with pita and crudités

Scorpion Chile Hushpuppies with sourwood honey and chicken liver mousse

Cauliflower Bites with bonito flakes, aïoli, lemon zest

Sonoma Grilled Chicken Flatbread with double-cream Brie, caramelized onions, grilled chicken, hearth-roasted grapes, Parmesan, baby arugula

Portobello Mushroom Fries with basil-garlic aïoli

Crispy Brussels Sprouts with fresh herbs, lime juice, fish sauce, sesame-Sriracha aïoli, mint, cashews

Crispy smashed baby potatoes with blue crab salad, carnitas and guacamole

Lamb Neck Gravy with whipped ricotta and garlic crostini

Duros, raw tuna, chile-soy vinaigrette, scallion, cilantro, crema, hot sauce, avocado, mango, sesame seeds, chile flakes

Breaded cauliflower florets, housemade Buffalo sauce, crumbled blue cheese, scallions

Pimento mac and cheese, tomato, bacon bits, buttermilk cheddar, sourdough

Crisp Yukon fries, Petrossian caviar, salmon roe, citrus crème fraîche, and nine-spice ranch

Raw jalapeño, rock shrimp, habanero aïoli, pickled shallot, fresh chives

Curly fries with beef chili, cheddar, cheese sauce or three-cheese blend, bacon and ranch

Gyro Fries with Fire Feta Sauce, pickled onions and harissa

Schmaltz fries, pollo asado, jalapeño “Cheez Whiz”

Ribeye cap, angel hair pasta, hot sauce, hard-boiled egg, mint garnish

Country Pâté with cornichons, frisée, sharp Dijon, rustic bread

Braised oxtails, collard greens, beet greens, Trappey’s Peppers and potlikker jus

Thick-cut hickory-smoked bacon, brown sugar, red chile flakes, black pepper, smoked paprika, cayenne

Avocado Lettuce cups with radish, pistachio dukkah, tamari-almond dressing

Russet potatoes, sausage, carnitas, pork belly, harissa aïoli, Cotija cheese, cilantro

Fried green plantain, octopus ceviche, avocado salsa

Oysters Rockefeller with creamed poblano

Tomato water-yuzu gelée, tomatoes, house-cultured cream, pistachio oil, allium flowers

Short Rib Empanada with salsa criolla and aji amarillo

Roasted Artichoke and Mushroom Toast with black truffle goat cheese, caramelized onion, sherry gastrique

Santo Cielo in Naperville, Ill. offers roasted and pickled cauliflower, chickpeas, crispy quinoa, labneh.