New on the Menu: Oyster pie and tiramisu-inspired ramen

Vegetable Pithiviers

Christopher Cipollone, executive chef and owner of Francie, which recently opened in the Brooklyn, N.Y., neighborhood of Williamsburg, makes this meatless version of an English curry pie.

He layers a chiffonade of Brussels sprouts with koginut squash that has been cooked in curry stock, cooked green lentils and candied hazelnuts in a short, savory crust, bakes it to order and serves it with a vegan jus made of mushrooms, root vegetables, white wine, rosemary, thyme, garlic, bay leaf and peppercorns as well as a puree of hazelnuts flavored with the curry stock.

Price: $32

Fluke Crudo with Elderflower and Yuzu

Lorena’s in Maplewood, N.J., recently moved to a space three times its previous size in the Clarus Maplewood building. There chef Humberto Campos is making use of the local fluke, which he slices thinly and dresses with olive oil, and then plates it with pink grapefruit segments and red grape slivers. He then adds a little yuzu juice and elderflower gelée and finishes it it with Maldon sea salt, piment d’espelette and dill.

Price: $16

Tira-Miso Ramen

Fumihiro Kanegae, chef of Karazishi Botan, a ramen-focused diner in the Brooklyn, N.Y., neighborhood of Cobble Hill, is celebrating the restaurant’s one-year anniversary with this whimsical dish meant to be a play on the Italian dessert tiramisu — although this is a savory dish. The ramen, instead of traditional lady fingers, is served in a broth of miso and almond milk with some coffee oil that Kanegae makes in-house. It’s topped with creamy tofu, instead of mascarpone cheese, and dusted in cocoa powder.

Price: $18

Wagyu Smash Burger

With customers unable to travel or do much else that’s fun, many of them have no problem spending extra money for indulgent comfort food like this burger, available for takeout at dinner on Tuesdays and Wednesdays only, at RPM Steak in Chicago.

Made with freshly ground American Imperial Wagyu beef, aged Widmer cheddar cheese and the restaurant’s proprietary special sauce on a brioche bun, the burger is served with seasoned French fries that can be dressed with shaved black truffle for an extra charge.

Price: $23, or $46 with truffles

Oyster Pie

Shaun Garcia, the chef of Soby’s in Greenville, S.C., has been playing around with this traditional dish and has decided to add mashed potatoes, bringing in a bit of shepherd’s pie influence to it.

For this appetizer he shucks oysters, reserving the liquid.

He adds leeks that have been slowly cooked in butter to the liquid, along with some bacon. He cooks that down with cream and thyme. Then he adds the raw oysters back along with mashed potatoes. He lets that simmer and then tops it with sourdough breadcrumbs.

Price: $14