To make an overly simplistic example, a BLT salad, lettuce and tomato with a mayo dressing, lardons and croutons made from homemade
bread; an Alinea -
inspired version might be lettuce ice cream served on a crouton, topped with deep - fried mayo and a caramel bacon sauce, garnished with powdered tomato.
Refined and modern vegetable takes on comfort food classics take center stage on the menu, including: Buffalo Hen of the Wood mushrooms (in the style of buffalo wings) with German purple sweet potato salad and house (dairy free) blue cheese; Ginger Rice Congee, a vegan
version of a Filipino rice pudding dish called Lugaw with sautéed shiitake and pink oyster mushrooms, spinach and jasmine rice; Orzo Alfredo
inspired by fettucine alfredo with broccoli purée and sun - dried tomato - chili paste; Fennel Tartine, caramelized fennel, cashew crème and orange supreme on Sullivan Street Pullman
bread; and the P.S. Burger, a Beyond Meat patty on Sullivan Street pane di patate (potato roll) accompanied by house made queso and thousand island dressing.