Traditional garnish, grilled pita bread.
Fresh wasabi, housemade ponzu, pickled cucumber.
Black pepper-soy glaze, ramps, trumpet mushrooms.
Aji amarillo, cilantro, red onion, crispy hominy.
Tapioca rock shrimp, jicama, toasted peanuts.
Ancho chile, Asian pear, pine nuts, mint, sesame oil.
French feta, red onion, grape tomato, nicoise olives.
Baby romaine, white anchovies, aged parmesan.
Farmhouse heirlooms, burrata cheese, basil pesto, banyuls.
Hearts of palm, avocado, meyer lemon, herb vinaigrette.
Pt. reyes blue cheese, pancetta, quail egg.
Brandied lobster cream, seasonal vegetables, truffle.
Maitake mushroom dashi, radish, scallion.
Steamed or grilled, 3 1-2 pounds.
Celery root puree, baby vegetables, perigourdine.
Sunchoke, pomegranate chermoula.
Chocolate ganache, malted-milk ice cream
Tongan vanilla bean crème brûlée, macallan 18 year butterscotch, valrhona chocolate pot de crème
Chilled, cracked and cleaned.
Steamed and chilled.
Spice-poached, cocktail sauce.
Shiitake soy vinaigrette.
Fines herbes.
Parsley, olive oil panko, laura chenel goat cheese.
Local strawberries, citrus confit, strawberry consomme.
Coconut veloute, almond milk gelato.
Brown sugar gelato, hazelnut lace, white chocolate ganache.
Dulce de leche, cocoa gelee, creme fraiche sherbet.
Medium-bodied, aromatic spices with a hint of fruit.
Full, complex decaf.
Regular or decaffeinated
North Indian, Italian bergamot, malty, bright.
Washington state, caffeine free.
Taiwan, apricot, white peach, smooth complexity.
China, light floral character.
South Africa, caffeine free, nutty, vanilla.
China, bai mu dan, orange peel.
Egypt, light aromatic, notes of wood.