The Conservatory at The Vanderbilt

shiitake xo, guajillo

black garlic, dill

green corn, lime yogurt

brown and cultured butter

roasted carrots, goat feta

sourdough, blackberry

bsm grits, seaweed

blue jasmoon rice, smoked trout roe, sweet corn

pickled and raw seasonal vegetables, fermented pea dip

'sauce robert', shishito peppers, figs

melon, treviso

creole curry, green beans

oyster mushrooms, sweet potato

roasted eggplant, citrus, chevre

fermented cabbage, butter beans

smoked steelhead trout roe

aji mignonette, butter crackers

texas toast, onion dip, house chips, house-brined pickles

chili oil, crème fraîche, butter crackers

seasonal garden favorites, pickled and grilled, house-cured ham, cucumber dip

lemon-miso aioli, scallion

avocado, cucumber, sesame vinaigrette

grilled olives, sumac

iceberg wedge, bacon, egg, blue cheese