New Menu at Sight by Dmitry Ustyantsev.

Restaurant Sight has rolled out a menu update. Chef Dmitry Ustyantsev has added several dozen new items — from salads and hot dishes to pastries and desserts. The new arrivals are built on simple seasonal ingredients paired with rich sauces, fresh herbs, and piquant accents. The menu has grown more varied while keeping the recognizable Sight character.

Three newcomers have joined the salad section. One is a mix of lettuce leaves with root vegetables, quinoa, and cucumber, rounded out with roasted celery, pickled radish, and a mustard dressing. The second is a shrimp, pear, and avocado salad. The pear is soaked in maple syrup and lime, the shrimp seared with wine, chili, and garlic, and it's all tied together with a dressing of soy sauce, Worcestershire, honey, and oil. A lime wedge and toasted seeds complete the picture. The third is a scallop ceviche with radish and celery. The scallop is marinated in fish sauce and served with a green apple sauce and celery-root julienne. Lime and wood sorrel leaves round out the flavor.

Among the starters: marbled beef tartare with shallot, sun-dried tomatoes, and cucumbers, baked French Brie with cherry sauce, and a flatbread with Parma ham, arugula, and truffle oil. In every dish, the signature approach comes through clearly: a classic base rounded out with an unusual accent, whether that's garlic-thyme butter, a creamy mustard sauce, or sun-dried tomatoes.

The hot section holds an extensive lineup of meat, fish, and vegetable dishes. Denver steak is served with a pepper demi-glace, cabbage, and seed oil. Chicken thigh is fried to a golden crust and served with a sweet potato cream and a truffle sauce with Asian spices. Meatballs are made from marbled beef and served with shallot and truffle purée. In the fish section: sea bass fillet with marinated zucchini and a signature beurre blanc. For those who don't eat meat, there's cauliflower with sweet potato cream, pesto, and parmesan. And for pasta lovers: mac and cheese with a miso sauce and chorizo. A sandwich with braised pork, bacon, caramelized onion, and truffle aioli is another alternative to a full lunch.

The pastries have also become more varied. Bread is made in-house: tartine, brioche, focaccia. New in the dessert section: a cupcake with blueberry confiture and Chantilly cream, a cookie filled with cheesecake cream and milk chocolate, and a fluffy peanut bun with salted caramel and roasted peanuts. The cross bun, a pastry with English roots, is made on a sourdough starter with spices, cranberry, and chocolate, and served with blood orange jam and butter. Pastries can be taken to go or ordered alongside your morning coffee.

The updated menu keeps the restaurant's style intact: simple forms, expressive flavors, quality ingredients. The emphasis on herbs, oils, sauces, and spices makes the dishes feel complete, and guests are offered several scenarios at once — a full lunch, a light bite, or a sweet way to end the day.