Our extremely talented culinary team has created some new and inventive items to give our menu an even fresher feel to end the summer. See full descriptions of some of these items below. Cured Salmon with morita chile, carrot, radish, beet, and avocado purée. Roasted Beet appetizer Buffalo Chicken Rillettes with whipped blue cheese, Texas pete, celery salad, and toast. Pork Soba with sweet thai chile sauce, shallot, garlic, and soba noodles. Tomato Cappellacci with sourdough, half-dried tomato, burro fuso, crispy speck, and pecorino.