Japanese Yellowtail - spicy cucumbers, ponzu glaze, summer truffle and ginger Crispy Softshell Crab - avocado, spicy green papaya, and tomato-bacon vinaigrette Summer Watermelon and Ahi Tuna - upland cress, pine nuts and yuzu Foie Gras "A La Radius" - presentation changes nightly Sweet Corn Soup - maine crab, lime, cilantro and togarashi