salted watermelon radish with saint andre triple cream spring pea puree, wild mustard flower on sourdough crostini (vegan) salted quark and violet mustard on buttered radish dried grapefruit and vermouth cucumber with watercress (vegan) black bean and quinoa slider with miso aioli, heirloom tomato and little gem lettuce (vegan) hosui pear with stilton blue cheese and toasted pistachios thumbelina carrot 3-ways with beet gelee (vegan) kumquat and goat cheese bruschetta fresh burrata and meyer lemon bruschetta with basil oil oro blanco with stilton snow and lavender mint creamed pink turnip with parmesan 3-ways

tangerine leather with serrano ham and english cucumber fried crispy baby potatoes with apple wood smoked lardons and roasted garlic aioli spicy korean pork and pickled cucumbers on buttered toast duck prosciutto and grist & toll polenta with cured egg yolk point reyes blue cheese with crisp chicken skin and rudolph steiner toast grilled ribeye and parmesan skewer with chimichurri ($1 per person add on) 5 spice braised beef with tendon puff and sweet bean paste seared beef tenderloin with apple and horseradish remoulade ($1 per person add on) spicy cumin lamb skewers duck confit crepes with blood orange jam ($1 per person add on) duck liver pate cronut with berry and aged port syrup

persian cucumber with house smoked salmon and chive crème fraiche grilled shrimp with fermented chili cocktail sauce ($1 per person addon) diver scallop crudo with oro blanco and tangerine ($1 per person add on) roasted sunchoke and purple daikon with salmon caviar and mint yogurt watermelon radish and persian cucumber rice paper roll with fish sauce oysters on the half shell with cucumber mignonette ($2 per person add on) creamy potato pancakes with caviar and crème fraiche osetra caviar with lobster custard ($2 per person add on)