Fermented cucumber with whole grains in goat cheese and caramelized sweet onion consommé Pickled baby vegetables and cherry tomato with radish, ricotta salata and buckwheat Olive oil poached heirloom tomato and Gioia burrata with baby lettuces and aged balsamic Romanesco and root vegetable fondue with guanciale and fines herbes Avocado vichyssoise with coriander and mint salad Farmer’s market salad of baby lettuces and citrus supremes with humboldt fog and toasted pecans

Roasted baby vegetables with cherry tomato, wild mushroom ragout, and young garlic foam (vegan) Filet mignon with potato gratin, roasted asparagus and red wine reduction Koji marinated duck breast with yellow wax beans, haricot vert and Midnight Moon tapioca Cascade Creek leg of lamb with wild greens, cauliflower freekeh and mint gremolata Heritage pork loin with roasted persimmon, whey polenta and Chinese long beans Caramelized butter fish with roasted cherry tomato 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 Fermented berry float with vanilla gelato and toasted marshmallow Fromage fermier cheesecake with persimmon and honey comb Fresh and fermented berries with almond rye shortbread and quark Berry clafoutis with creme anglaise