This menu is inspired by the fresh flavor profiles of Greece and Italy mixed with warm spices from Morocco. The bay area has had an amazingly mild fall and winter and this meal will be a reflection of that with crisp citrus fruit, persimmon, pomegranate, and lovely beets. The seafood for the crudo will be freshly caught and sourced from the wharf and the lamb humanely raised in Sonoma. I can't wait to share these flavor combinations with you! The meal can easily be made vegan or vegetarian upon request just let me know:)