What to order at
ELEVEN.

Halibut, crab cake and a sea scallop come with sweet potato purée, kale, apple and cider-pink-peppercorn vinaigrette. A way to try several seafood preparations in one main.

Brownie, chocolate mousse, chewy caramel and a milk-chocolate shell make this a layered chocolate dessert, with caramel cream-cheese mousse and crisp garnishes.

A first course with trumpet-mushroom and miso conserva, kombu butter, sambal bok choy and crisp garlic; choose it if you want scallops without the larger seafood entrée.

Oyster mushrooms, kale, squash butter, Pecorino, sage and hazelnut make a pasta main with an autumn vegetable focus. It contains dairy and nuts.

Beet cocktail sauce, fennel, lemon and pickled onion accompany the crab. Consider it as a smaller seafood opening instead of the combination entrée.

Lemon miso, cucumber, pickled ginger, ponzu and togarashi crackers make a raw-fish starter alongside the cooked mains.

Roasted breast and braised-leg risotto come with greens and thyme jus, offering two chicken preparations in the same main.

Anson Mills oats, brown-butter salsify, Brussels sprouts, pickled onion and pomegranate accompany the beef; consider it for a braised main instead of steak.