Seasonal Menus

Harvest

Fallen Orchard 

Pear and gorgonzola salad with candied walnuts and arugula with apple vinaigrette 

Mystic Quacker

Smoked crispy duck breast with fig compote on a bed of frisée lettuce

Booway's Forest

Sautéed eggplant, wild mushroom, and shallot pasta with truffle oil and shaved pecorino

Shashwat’s Wish

Curried mixed lentils with cherry tomato puree, onion, and clarified butter

Baby Ian

Pumpkin & butternut squash puree with crispy shallots and fermented garlic

Cider's Dream

Warm apple crumble with frozen cinnamon custard and banana caramel drizzle 

Winter

The Baby Kittens are Lost

Wild shrimp, cucumber, and tomato, with sansho pepper in a citrus broth

Pockets

Roasted chicken thigh and scallops with foraging seeds in a buttery crust

Meat Water Industries, Inc.

High-pressure beef roast marinated with bay leaves, cumin, and wicker salt

Drum

Roasted chicken drumstick with a candy-coated shell

The Chinese Russian Ballet

Egg flower borscht with red chilies and garlic

Silk

French-style hot chocolate with orange, peppermint, and heavy cream

Spring

A Walk in the Garden

Persian cucumber 8ths with habanero soy crème & pistachio crumbles

  Ning vs Sichao

Simmered tea eggs with peanut chili and scallion

Boberto

Reverse-seared polenta with eggplant puree & mozzarella with a tomato reduction

Anatidae

Crispy duck breast with a cucumber glaze

Victoria Hans

Leek and mushrooms in a light vegetable broth

Dafuq

Jackfruit crème brûlée with mixed berried, coconut sugar, and heavy cream

Summer

Bitter End

Arugula and cherry tomato with a lemon pomegranate dressing

White castle in red sea

Pan-seared scallop in a lime & tomato broth

eSheep

Braised lamb shank with pomegranate molasses, cayenne, and an almond crust

BoSoF

Seared wild salmon with a white wine lemon garlic glaze

Classic EFS

Traditional egg flower soup with green onion, red chili, and sesame oil

Telemetea

Chilled black and green tea with cardamom and evaporated milk