PLATE By Dzintra

Sashimi fresh Hawaiian Ahi fine diced, folded with lemon juice, sea salt, pepper, jalapeños and avocado, served atop sambal aioli with crisp taro chips

Crisp and juicy slow-roasted pork belly with tangy plum BBQ sauce and zesty kimchi, finished with a fresh and crunchy apple slaw folded with black sesame seeds and light lime vinaigrette

Fresh Maryland blue crab in light citrus aioli, layered atop avocado with diced mango, served with a 'swish' of Plate green sauce and taro chips

Delicious heirloom tomatoes, seasoned with sea salt, pepper and a drizzle of extra virgin olive oil, served with whole milk mozzarella, zucchini and fresh basil

Roasted beets, haricots verts and greens with raspberry-dijon vinaigrette, served over herb and goats cheese cream with candied pecans and minced Italian parsley

Pulled boneless beef short ribs, jalapeños, Jack cheese, tabasco vérde, on sliced brioche, dill pickle

Crisp iceberg lettuce wedge cascaded with chunky blue cheese dressing and crisp 'tender belly' bacon, Vital Farm's diced egg and local grape tomatoes. With fresh minced Italian parsley

This impressive 40-ounce Porterhouse steak from Linz Meats of Chicago, is flame-grilled with sea salt and pepper with Plate Fries and seasonal veggies. Not for the timid or shy!!! A dessert on the house, if you can finish

A rich and creamy mushroom risotto with sautéed Oregon Chanterelles and local summer corn, simmered with white wine and a splash of cream, finished with a black truffle mushroom broth and micro greens

An 8-ounce center cut Heritage Angus beef filet from Linz meats in Chicago, is flame grilled with sea salt and pepper, served with Plate crispy fries with a selection of sauce; With a choice of Cognac Peppercorn Sauce or Compound Butter

A generous bone-in Duroc pork chop grilled medium with sea salt and pepper. Served over a balsamic-rosemary reduction and roasted golden potatoes with a blackened seasoning and a sauteeded radicchio wedge and . Finished with sweet Fredericksburg peach pico de gallo, and micro greens

Boneless beef short ribs, slow-braised with red wine, garlic and thyme, served with a medley of sautéed seasonal vegetables and creamy mashed potatoes. Finished with oodles of red wine reduction

Fresh Alaska halibut is pan seared and served atop summer corn velouté with heirloom grape tomatoes and asparagus sautéed in white truffle butter, served with a fondant new potato and finished with fresh herb sauce vièrge

Succulent, large Pacific shrimp sautéed in butter with shallots, capers, grape tomatoes, garlic, lemon juice, and white wine, served atop tender fettuccini noodles with a finish of fresh minced Italian parsley

A juicy, organic chicken breast crisped in delicate macadamia nut crust, served with creamy mashed potatoes, light cream sauce and French green beans sautéed with shallots and roasted garlic