Pammy’s menu — United States

Fresh bluefin tuna served with sun-gold tomatoes and sweet lychee.

Fresh buffalo mozzarella served with baby beets, cherries, and a savory basil-infused dashi broth.

Thinly sliced raw black bass served with fresh English peas and a drizzle of mint-infused oil.

A chilled corn soup served with poached shrimp and tender squid.

Crispy spelt-crusted oysters served with red endive, fresh apple, and caviar.

A smooth chicken liver pâté served with sautéed summer chanterelle mushrooms and fresh blueberries.

A single large raviolo filled with a runny egg yolk, served with red crab and a savory veal reduction.

Soft potato dumplings served with fresh clams in a savory broth, finished with crispy cured pork cheek.

Snail-shaped pasta served in a savory meat sauce infused with Korean chili paste.

Mafaldine pasta served with tender tripe, garlic chili oil, and creamy labneh.

Pan-seared skate wing served over creamy white grits with fresh peaches and anise hyssop.

Pan-seared sablefish served with roasted rainbow carrots and pearl lentils in a mustard cream sauce.

A tender ribeye cap steak served with a savory fig tart and a spicy Calabrian chili condiment.

A breaded and pan-fried pork cutlet served with a fresh salad of arugula and jicama.

A grilled Colorado lamb chop served with Delta Queen asparagus and a side of zhoug, a spicy Middle Eastern herb sauce.

Sweet corn ice cream served with fresh strawberries, pistachios, and a black sesame cream.

A rich chocolate cake served with hazelnut and banana ice cream.

A scoop of vanilla ice cream served with a shot of hot espresso poured over the top.

A refreshing, dairy-free frozen dessert made from sweetened fruit purée.