farmer’s market salad of baby lettuces and citrus with point reyes blue cheese and toasted pecans baby greens with lemon maple vinaigrette, asian pear, parmesan slivers, pine nuts wild miner's lettuce and speckled romaine salad with kumquat, aged goat cheese, and balsamic vinaigrette roasted apple and pickled cucumber with little gem lettuce, cotija, buttermilk and walnut baby beets 3-ways with watermelon radish, wild arugula, aged midnight moon goat cheese and pomegranate molasses

harissa marinated free range chicken breast with mint gremolata wild black sage brined petaluma poultry chicken quarter au jus rosemary heritage pork porchetta smoked grass finished coulotte with stilton butter stout braised beef short ribs with apple and horseradish remoulade chili and leek braised oxtail lamb tagine with kumquat and spiced pistachio garlic and olive oil roasted leg of lamb local red snapper meyer lemon buerre blanc barramundi with picholine olive and lime herb salad

herb roasted organic fingerling potatoes buttermilk whipped yukon gold potatoes crisp grist & toll polenta cover crop risotto with peas and gruyere spiced freekeh with nettle pistu grilled asparagus with meyer lemon and wild black sage oil lemon braised cavalo nero with caramelized shallot twice caramelized brussels sprouts with shallots and pumpernickel haricot vert with ginger and benne spring pea and bean medley with kumquat roasted baby root vegetables with thyme and wild celery leaf

fresh and roasted farmers market berries with dark chocolate and halva apple galette with whipped quark seasonal berry or cherry(in season only) clafoutis with creme anglaise sweet potato pie with rye crust and whipped cream crisp hazelnut and chocolate mousse torte strawberry pavlova