Order from SHROUD

Hand-cut Idaho potatoes, white truffle oil, freshly grated 24-month aged Parmigiano-Reggiano, rosemary dust, served with roasted garlic aioli.

Crisp cherry peppers, caper berries, performance-tossed in a refined lemon-herb reduction.

Maryland blue crab, Old Bay remoulade, shaved fennel and celery heart slaw, charred lemon.

Hand-cut American Wagyu, cured egg yolk, Dijon, cornichons, shallot, grilled sourdough.

Five chilled Gulf shrimp, fresh horseradish cocktail sauce, lemon, served over crushed ice.

Crisp iceberg, Point Reyes blue cheese, applewood bacon lardons, heirloom cherry tomatoes, chives.

Charred little gem lettuce, white anchovy, Parmigiano-Reggiano, garlic sourdough crumbs, lemon Caesar dressing.

Creamy burrata, heirloom tomatoes, basil oil, aged balsamic, Maldon salt, grilled ciabatta.

8oz American Wagyu beef patty, melted gruyère cheese, caramelized cipollini onions, butter lettuce, served on a toasted artisanal brioche bun.

Crispy skin salmon over a bed of organic wild rice, charred asparagus spears, finished with a delicate saffron beurre blanc.

USDA Prime, dry aged 28 days, roasted garlic butter, watercress, crispy shallots.

A quarter pound of Maine lobster on a griddled split-top brioche roll, with house kettle chips.

Half chicken brined in buttermilk, pickled jalapeños, Carolina slaw, warm honey butter biscuit.

Twelve-hour braised beef short rib, Yukon Gold purée, glazed heirloom carrots, gremolata.

Carnaroli rice, Oregon chanterelles, mascarpone, aged Parmigiano, truffle butter.

Cavatappi, Vermont white cheddar, Gruyère, butter-poached Maine lobster, toasted panko.

Baby spinach, nutmeg cream, Parmigiano-Reggiano, crispy shallots.

Flash-fried sprouts, Vermont maple glaze, smoked bacon, toasted Georgia pecans.

Vanilla bean cheesecake, graham cracker crust, wild Maine blueberry compote.

Georgia pecans, Kentucky bourbon caramel, Chantilly cream.

Seventy percent dark chocolate, molten center, Tahitian vanilla ice cream, flaky sea salt.

Freshly squeezed Meyer lemons, organic agave nectar, cold-pressed rosemary oil, served over clear artisanal ice block.

Fresh-brewed black tea and house lemonade, poured half and half over ice.

Single-origin cold brew, nitrogen-infused for a velvety finish.

Small-batch sassafras root beer, Madagascar vanilla ice cream.