niche NOW

I am often conflicted these days about what I add / change to the Niche menu. The more we are pushing ourselves, the less we want anything like a “mixed green salad” on the menu. (not that I don’t love a great mixed green salad, but obviously this is dependent on the quality of the ingredients). The dilemma I have in this situation is that even though we do not have a mixed green salad on the menu at Niche, we continually get numerous requests for this particular item. There are a few things that are very difficult to “dress up” and are better off served simple and rustic, but where do we draw the line on defining fine dining / casual dining in food? This also relates to pasta. Take the two examples of the lobster campanelle with MO caviar and the pici with beef ragu and picholine olives. I think these two dishes are both equally amazing, yet only the lobster feels visually acceptable to me for the menu at Niche. Thoughts?