Menus

succulents, shigoku oyster, seaweed vinegar, dill

fish & chips, halibut, pommes soufflé

bacon & eggs, pork belly, caviar

creek raised trout (3 part sequence)

warmed in cedar, cured, smoked | sandwich of skin, roe, spine meat, horseradish | custard made of dried bones, aged radish

giant clam, buttermilk whey, pork fat

parker house roll

guinea hen yakitori, indian spices, hen egg-bone glaze

aged duck

sprouted buckwheat tartelette, liver, leg ham | grilled whole, innards ragout, chestnut, winter greens, huckleberry | tempura fried feet

bbq carrot, elderberries

peruvian purple cornbread, grilled butter

sonoma lamb, grilled olive & nettle stew

garnet yam, condiment of dried lamb shoulder | delicata squash, its juices & seeds, dried lamb liver

pine needle sorbet, pomegranate, sorrel

apple pie, thyme ice cream