Salad of baby lettuces and citrus supremes with humboldt fog and toasted pecans Kumquat and pickled cucumber with little gem lettuce, cotija, buttermilk and walnut Avocado vichysoisse with english pea, 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 Grilled cauliflower with creamy parmesan, almond bread crumb and rosemary

Cover crop risotto with english pea, preserved lemon and basil sauce (vegetarian) Organic carrot osso buco with pearl onions, mushroom, roasted garlic polenta, and gremolata (vegan) Wild black sage petaluma poultry breast with baby root vegetables and wild greens Heritage pork roast with heirloom hominy, kumquat and cavalo nero Grass finished coulotte with stilton butter, caramelized brussels sprouts and fingerling potatoes Trout meniere amandine with brabant root vegetables and pea tendril

Meyer lemon panna cotta with candied celery and ruby grapefruit Chocolate ganache with baked yogurt and blueberry compote Blood orange cream and lemon curd tower with peanut crisps and gingered chocolate sauce Apple and rye galette with whipped crème fraiche Wild berry soda float with vanilla gelato and meringue gratin