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Helmed by the culinary experts behind Constellation Culinary Group, the new winter menu showcases seasonal ingredients, reimagined land and sea plates, fresh produce sourced locally from French Farms, homemade, wood-fired pizzas and tempting desserts alongside a selection of handcrafted cocktails. Verde also curated five unique plates to honor PAMM’s Leandro Erlich: Liminal exhibit, which features a collection of 16 interactive pieces and site-specific installations of optical illusions that alter visitors’ basic understanding of the material world. The Argentine artist’s installations can be found within the museum and on Verde’s outdoor patio to be admired while dining. Inspired by Erlich’s Swimming Pool installation, Verde introduced its own version of Swimming Pool ($14), featuring a green mango, aji amarillo and chilled shrimp ceviche artfully presented in a sculptural dish with a pool of crystallized sugar where floating avocado dollops mingle with edible flowers. Other art-inspired dishes include Locro Argentino ($12), a traditional Argentine stew of pumpkin, savory butter beans, corn and pork; warm Beef Empanadas ($12), served with an Argentine chimichurri sauce for dipping; and Fugazza Argentina Pizza ($16), a one-of-a-kind pizza where a cheesy mixture of Parmesan and fontina Mornay is stuffed between two layers of dough and topped with caramelized onions and oregano. For dessert, a creamy Dulce de Leche Ice Cream ($12) is presented alongside warm, house-made alfajores, a Latin American delicacy stuffed with dulce de leche. In addition, Verde adds new recipes to its daily menu, including appetizers like the Tuna Carpaccio ($18), thinly sliced tuna with a tonnato sauce topped with radish and chives with a lemon juice finish; roasted Maitake Mushrooms ($18) cooked in a flavorful garlic thyme Tsuyu broth; hasselback-style Warm Butternut Squash ($15), served with ginger purée and crunchy homemade granola for texture and topped with pumpkin oil and micro-radish; and juicy heirloom Tomatoes ($15), accompanied by Beldi olives, ancient grains and a mint tahini dressing. The menu also debuts a Baby Lettuce & Endive Salad ($17), tossed with a truffle crème, crispy mushrooms, crunchy pistachios, Gorgonzola dolce and pickled shallot. A new large plate, the Roasted Salmon ($32), was introduced to the menu. The tender filet is served with autumn lentils, a crispy caper and shallot crumble drizzled with date glaze, and a side of citrusy preserved lemon herb salad. For the pizza enthusiast, two new pies debuted, including Pepperoni ($16), sprinkled with fontina cheese, oregano and Calabrian chili honey with a tomato sugo base, and Carbonara ($17), topped with prosciutto and sunny-side egg with garlic Mornay sauce, fontina cheese and chives. Guests with a sweet tooth can indulge in the latest dessert, the Chocolate & Star Anise Cremeux ($12), a light pastry presented with a cinnamon crème fraîche and caramelized sesame. Verde’s extensive cocktail menu features new creations, including the Mezcal Cooler ($17), an invigorating mix of El Recuerdo Mezcal, guava syrup, orange juice, bitters, agave and mint; Peachy Summer ($17), with cava, Grey Goose Essences White Peach & Rosemary vodka and St-Germain Elderflower liqueur topped with club soda; or Espresso Martini ($17), with Grey Goose vodka, Kahlúa coffee liqueur and a hot shot of espresso. Reimagined dishes include the Seared Chicken ($28), a golden-brown chicken breast plated with warm blistered heirloom tomatoes, black truffle purée and basil oil, and Verde’s famous dessert, the fluffy Cane Sugar Donuts ($12), served with a thick, rich caramelized cajeta sauce or Cuban coffee crème for dipping.