Brunch w/ Liz & Jackson - Oyster Caesar (celery salt, Clamato, Tabasco, Worcestershire, & a fresh shucked oyster) - Salmon Gravlax & Latkes (two potato latkes, house cured salmon, two soft poached eggs, crème fraîche, Four Seasons’ organic greens)

3-year anniversary dinner date w/ Liz - Bombetta (Propellor Brewery, hand-crafted Friuli-style) - Home-grown mussels sautéed with tomato, caramelized onions, garlic, basil oil, vino bianco) - Gnocchi, prosciutto di San Daniele, cream, Parmagiano

3-year anniversary dinner w/ Liz Tasting menu - Milk Punch - Scallop Crudo (buttermilk, plum, cucumber, jalapeno) - Pork Belly (fermented garlic honey, choy, melon, peanuts) - Hasselback Squash (squash romesco, brown butter hollandaise, pumpkin seed) - Wild Mushroom Ravioli (chicken of the woods, miatake, hazelnut, Blue Harbour’s “hip-hop” foam) - Duck Breast (cauliflower purée, black lentils, Brussels sprouts, smoked shallot jam) - Peach Lavender Sorbet - Chocolate Mousse Torte (white chocolate crémeux, fernet caramel, candied cocoa nibs)

Tasting menu dinner w/ Sean Dinner date w/ Liz - Collective Arts Jam Up the Mash Sour - Harbord Sour (bourbon, martini Fiero, lime, Montenegro, Disaronno, egg white) - Amuse Bouche - Chopped Salad (quinoa, jalapeño feta, harissa chicken peas, sumac) - Spicy Ceviche (sea bream, peanut sauce, sesame brittle, Thai basil) - Truffle Gnudi (local mushrooms, portobello soil, walnut pesto, Parmesan crisps) - Grilled Octopus (squid ink risotto) - Brussels Sprouts (cauliflower cheese, Scotch Bonnet vinegar, fried onion) - Rasa Burger (beef cheek, provolone, gochujang mayo, pickles, scrapchi, brioche) - PB&J Ice Cream Sandwich (crunchy peanut macaron, peanut butter ice cream, bumbleberry jam, cornflake crumble) - Funnel Cake