State Bird Provisions menu — United States

Fresh Hog Island oysters served with a topping of fermented kohlrabi and sesame seeds.

Fresh heirloom tomatoes served with a savory roasted red pepper and almond dip seasoned with rosemary.

Pan-seared dumplings filled with savory black sesame duck, served with a tangy tomato ponzu dipping sauce.

Roasted new potatoes served with a savory garlic miso mayonnaise and topped with dried bonito flakes.

Fresh melon served with creamy vanilla-flavored fresh cheese.

Fresh cucumbers served with a creamy pumpkin seed sauce and a crunchy topping of seasoned quinoa.

A savory pork meatball served with a tangy sauce made from raisins and verjus.

A traditional Indonesian salad of blanched vegetables and tofu served with a creamy cashew-based sauce.

Chilled silken tofu served with fresh sungold tomatoes and a savory dashi broth.

A smooth, savory duck liver spread served with small, nutty almond cakes.

Pan-fried black cod served with black rice and a tangy lilikoi passion fruit sauce.

Chilled mussels served with a tomato and Vietnamese coriander sauce.

Crispy potato-based flatbread served with creamy burrata cheese and a sweet-tart strawberry-rhubarb compote.

Slow-cooked pork belly served with a savory fish sauce glaze, fresh pluots, and aromatic long pepper.

A house-smoked trout spread served with crispy potato chips for dipping.

A crispy corn tortilla topped with fresh king salmon, avocado, and nectarines.

These savory pancakes are made with a sourdough base, tangy sauerkraut, and a blend of pecorino and ricotta cheeses.

Whole grain pancakes made with Fiscalini cheddar, topped with garlic and heirloom tomatoes.

A toasted sandwich filled with sweet corn, melted cheese, and spicy hot sauce.

Finely chopped raw beef seasoned with spices, served on toasted bread with a Caesar-style dressing.

This dish features fried quail served with a side of pickled onions and parmesan cheese.

• Half$24
• Whole$48

Crispy polenta cakes served with fresh peaches and creamy teleme cheese.

Thinly sliced raw bluefin tuna served with a melon-based citrus sauce and a spicy condiment made from serrano peppers and mandarinquats.

Hand-cut noodles served with a savory nori-infused chili oil, creamy sunflower seed sauce, and a poached egg.

Thin ribbons of soy milk skin served in a savory sauce of cured pork jowl and chanterelle mushrooms.

Pan-seared trout served with a toasted hazelnut and mandarin-garum vinaigrette.

A crispy breaded eggplant cutlet served with caciocavallo cheese, Jimmy Nardello peppers, and sungold tomatoes.

A tender butcher steak topped with a savory Sichuan mushroom sauce and fresh Thai basil.

A refreshing melon sorbet served with creamy strained yogurt mousse and a delicate chamomile-infused caramel.

A warm baked dessert featuring nectarines and blackberries, served with a sweet corn-infused cream and a dusting of aromatic fennel pollen.

A strawberry-flavored frozen dessert served between two black pepper macarons with a balsamic glaze.

A chewy chocolate cake made with sweet rice flour, served with mint-infused cream and a pluot-cognac caramel sauce.

A chilled, creamy peanut-based beverage sweetened with rich, unrefined muscovado sugar.