Yvonne's

A vibrant spread of Middle Eastern mezzes including creamy hummus, whipped feta baba ghanoush, and bright yellow beets, garnished with herbs and olive oil, served alongside fresh warm za'atar pita bread.

Golden crispy potato cubes stacked high, drizzled with savory joppiesaus and melted farmhouse gouda cheese, garnished with slices of beet-pickled egg.

Artisan multigrain toast spread with rich smoked blue cheese butter, topped with pickled hon shimeji mushrooms, crunchy walnuts, and black truffle honey.

Thin slices of cured duck prosciutto draped over creamy manchego pimento cheese on artisan toast, accented with sweet quince syrup and duck chicharron.

A bubbling hot skillet of lobster gratin featuring sweet roasted corn and melted fontina cheese, accented with vibrant nardello pepper jam and fresh basil.

A large, charred maitake mushroom resting on a silky bed of whipped miso, glossy with savory yaki sauce and sprinkled with toasted sesame seeds.

A decadent French dip sandwich loaded with sliced Brandt prime rib, bubbling gruyere and provolone cheeses, caramelized onions, and a side of rich rib jus.

A blistered stone-fired pita topped with tender lemon chicken, crumbled feta, melted mozzarella, sweet chopped dates, and a drizzle of spicy hot honey.

A fusion stone-fired pita featuring crispy fried cauliflower and paneer cheese, layered with kashmiri mozzarella and glossy manchurian chili sauce.

Savory stone-fired pita topped with spiced beef sujuk slices, melted mozzarella, fresh basil leaves, rich marrow butter, and a bright onion and parsley salad.

Thick-cut king trumpet mushrooms seared with a golden crust, served over tangy sumac yogurt, garnished with crispy cauliflower and pickled turnip.

Tender roasted heirloom carrots laid over whipped ricotta, drizzled with fennel pollen honey and meyer lemon, finished with pistachio gremolata.

A vibrant summer salad featuring sweet corn, tomatoes, cucumber, flat beans, and nutty freekeh, tossed in pomegranate vinaigrette and basil haydari.

Crispy caulilini florets tossed in charred scallion vinaigrette, topped with shaved aged Mahon reserva cheese and crushed hazelnuts.

Crisp Belgian endive tossed with sweet orange segments, soft dates, toasted pepitas, whipped labneh, and a bright sherry-maple vinaigrette.

Charred tender octopus tentacle resting on harissa carrot houmous and tahini yogurt, topped with spiced tomato salsa and walnut dukkah.

Golden crispy spring rolls stuffed with spinach, feta, and spaghetti squash, served with green shawarma dipping sauce and pomegranate.

Richly marbled Iberico skirt steak sliced over bomba rice grits, scallion chimichurri, savory chorizo broth, and shaved Idiazabal cheese.

An impressive 32 oz bone-in prime rib chop with Sarawak pepper cream, wild mushrooms, pearl onions, brussels à la grecque, and YV steak fries.

Australian rack of lamb coated in za'atar, accompanied by cilantro zhoug, muhummara, harissa honey, pistachio brittle, and seared broccolini.