a marin bay oyster and pearls

  beetroot, yuzu, horseradish, mendocino terroir

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brown butter poached maine lobster

  peas, roundman's bacon, tarragon, asparagus

crab and heirloom beet tartare

valencia orange yolk, salt preserved lime

mosaic of rabbit

  pickled green onion, cocoa nibs, apple, sunchoke ice cream

consomme of parmegiano reggiano

green garlic custard, pave of morels and portobello

48 hour lamb shoulder

  pickled ramps, fiddleheads, nettles

cucumber several ways

coriander, rose, pine

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