Each meal is focused on flavors, tastes, sensations and aromas. These elements are woven together into individual culinary arrangements, adapted to the time of day and Keyah Grande’s evolutionary environment. For example, intense research was undertaken to find a "perfect" companion to an array of fresh bakery products. The result is Diane St. Claire’s Vermont based Animal Farm butter. Organically produced from six cows, it is sold in such limited quantities that it is served at only three restaurants, Keyah Grande and Thomas Keller's Per Se and French Laundry. Smoked keta salmon caviar made for them by Steve Stallard of blis caviar, is a revelation, especially when crowning blue fin tuna tartare with Calamansi lime-ponzu jelly. A culinary collaboration!