1). Sweet pea and edamame falafel with cucumber raita 2). Avocado, radish and kimchi toast bites 3). Truffled wild mushroom and kale tartlets

Organic Little Gem lettuce, Orange and grapefruit segments, Marcona almonds, Chioggia Beets, Feta cheese and a lemon-shallot vinaigrette

Layered ring of Ahi tartare, wasabi creme fraiche and tobiko with cucumber, avocado and taro chips

Housemade kabocha squash tortellini served with a sage brown butter, Pomegranate syrup and grated Pecorino Romano

Wild King Salmon roasted in a fresh corn husk. Served with white corn, zucchini and a cherry tomato-basil vinaigrette

Beef short ribs slowly braised with sofrito, cilantro and cumin served on a white corn polenta with swiss chard and tomato mint salsa

Warm, molten center chocolate souffle cake served with espresso gelato and whipped cream