arugula and olive oil poached tomato salad with burrata and aged balsamic vinaigrette Heirloom tomato and radish salad with english cucumber and sherry vinaigrette Avocado vichysoisse with english, wild miner's lettuce and fermented carrot Roasted baby beets with wild arugula and midnight moon goat cheese Baby red and green hearts of romaine with fresh herb medley, toasted cashews and tamarind vinaigrette pickled plums and cucumbers with samantha, pine nuts and cotija

Organic carrot osso buco with pearl onions, mushroom, roasted garlic polenta, and gremolata (vegan) Harissa marinated free range chicken breast with mint gremolata, wilted wild greens, and sweet potato pancake Wild black sage petaluma poultry breast and baby root vegetables with wild greens and charred cherry tomato Heritage pork roast with heirloom hominy, grilled peach and cavalo nero Grass finished coulotte with stilton butter, caramelized brussels sprouts and fingerling potatoes Trout meniere amandine with brabant root vegetables and summer shelling beans

Crisp hazelnut and chocolate mousse torte with strawberry syrah compote Berry shortbread with mascarpone, chamomile syrup and tuile Poached peach with almond custard and crisp merengue Chocolate ganache with crème fraiche and blueberry compote Fermented cherry and vanilla gelato float with marshmallow brulée Plum galette with tahitian vanilla gelato