Persimmon, radish and fermented chili arbol with beef tendon puff Pickled baby vegetables and crisp buckwheat with ricotta salata and dill Sunchoke and root vegetable fondue with guanciale and fines herbes Chilled red kuri squash and baby carrot with burnt bread, pickled yogurt and sorrel Creamed pink turnips with fermented red cabbage, Point Reyes Blue and elderflower vinegar Farmer’s market salad of baby lettuces and citrus supremes with humboldt fog and toasted pecans

Roasted baby vegetables with pearl onion, wild mushroom ragout, and young garlic foam (vegan) Filet mignon with potato gratin, roasted asparagus and red wine reduction Koji marinated duck breast with caramelized brussels sprouts and Midnight Moon tapioca Cascade Creek leg of lamb with wild greens, cauliflower freekeh and mint gremolata Heritage pork loin with persimmon jam, whey polenta and Chinese long beans Caramelized butter fish with lobster and mushroom ragout and baby root vegetables

Crisp hazelnut and chocolate mousse torte with strawberry syrah compote Poached pear with almond custard and crisp merengue Apple tart with crème fraiche Sweet potato and rye tart with whipped creme fraiche Buttermilk panna cotta with candied celery and meyer lemon Fromage fermier cheesecake with persimmon and honey comb Fresh and fermented berries with almond rye shortbread and quark Berry clafoutis with creme anglaise