A classic roasted tomato soup, elevated with a cloud of creamy whipped burrata and a fragrant drizzle of fresh basil oil for a vibrant, indulgent finish. (v)

Golden, crispy corn fritters served with a vibrant herb smash of cilantro, green chiles, garlic, walnuts, lemon, and a touch of honey.(v)

Inspired by the freshest market finds. This week’s preparation is vegetarian (v).

Tender, slow-cooked brisket topped with a bright, zesty salsa verde and finished with a cool, tangy horseradish crème fraîche. Inspired by Nancy Silverton, reimagined for our kitchen. Served with crispy roasted potatoes. (gf)

Seared tofu steak topped with a peppercorn-rich au poivre sauce, enriched with porcini mushroom stock and mushroom soy sauce for a deep, earthy flavor. (v)

Layers of velvety pastry cream and fresh banana, topped with billowy whipped cream, drizzled with warm caramel sauce, and finished with a sprinkle of bittersweet chocolate shavings. (v)