The Love menu — United States

These warm, whole grain rolls are baked in a cast-iron skillet and served with chive-infused butter.

A chilled soup made from blended ripe tomatoes, cucumber, and spices, topped with fresh basil, watermelon, and crispy fried garlic.

A curated selection of artisan cheeses served with fresh fruit, jam, candied pecans, and wine-infused raisins.

These fried, unripe tomatoes are served with a Creole-spiced ranch dressing and housemade bread and butter pickles.

A fresh salad of ruby red and golden beets served with crisp apples, walnuts, and local greens, finished with a lemon gastrique and herb-yogurt dressing.

Creamy burrata cheese served on toasted bread with arugula, fennel, strawberries, pistachios, basil, and balsamic glaze.

A creamy carrot risotto topped with sweet peas, mascarpone cheese, sunflower seeds, and a fresh spring herb salad.

Deep-fried cornmeal fritters seasoned with mild Aleppo pepper and served with salted honey butter.

Thinly sliced raw tuna served with avocado, lime, seeded rice crisps, and a savory black garlic and kimchi dressing.

A crisp romaine lettuce salad tossed in a citrus-infused Caesar dressing, topped with black pepper croutons and aged parmesan cheese.

This dish features buttermilk fried chicken served with buttery corn grits, collard greens, and a side of savory comeback sauce.

Spaghetti tossed with shrimp, scallops, grilled artichoke hearts, and capers in a lemon butter sauce, topped with a crispy parmesan cheese crisp and fresh herbs.

Handmade ricotta-filled pasta served with a sauté of sweet summer corn, a fresh basil sauce, and a topping of crunchy peppercorn breadcrumbs.

Pan-seared salmon served with sticky rice, bok choy, shiitake mushrooms, daikon, and broccoli, finished with a savory ponzu sauce, chili sesame crisp, and fresh scallions.

Rigatoni pasta served with tender braised beef in a tomato sauce, topped with crispy sweet onions and fresh basil.

Pan-seared Mediterranean sea bass served with charred zucchini, cauliflower, crispy chickpeas, and a savory red pepper and almond sauce.

A grilled pork chop served with charred escarole, peppers, onions, and white beans, finished with a basil and pine nut pesto.

Crispy tofu glazed in teriyaki sauce, served with sticky rice, assorted vegetables, chili crisp, and a fresh cilantro-scallion salad.

This side dish features charred broccoli served with a spicy long-hot pepper aioli, topped with pickled fennel and crispy parmesan cheese.

A warm, savory cornbread infused with garlic and finished with a light brushing of butter.

Hand-cut, crispy fried potatoes served with a savory dipping sauce made from charred onions.

Creamy mashed potatoes blended with fresh spring chives and a hint of zesty horseradish.

Creamy, stone-ground yellow corn porridge served as a classic Southern-style side dish.

Tender collard greens slow-cooked in a savory ginger and miso-based broth.

A refreshing salad of cucumber, feta cheese, tomatoes, and pickled red onions, tossed in a light herb vinaigrette.

A baked fruit dessert topped with a crunchy almond and oat crumble, served with honey-infused lavender ice cream.

This dessert features a light, whipped banana cheesecake layered with graham cracker crumbs, candied pecans, and a bourbon caramel sauce.

A warm chocolate cake served with mint chocolate chip ice cream, buttery shortbread cookies, and caramel sauce.

A light, airy lime cake served with graham cracker ice cream, toasted meringue, and tangy lemon curd.

A warm, oven-baked chocolate chip cookie served in a skillet, topped with cookie dough ice cream and salted caramel.