starters
Celery root soup with crispy shallots and truffle butter
Little gems with dungeness crab, avocado dressing and oro blancos
Spiced carrot and beet salad with queso fresco and green harissa
Roasted root vegetables with prosciutto, buratta and saba
Arugula with asian pears, roasted grapes, walnuts and St. Agur Blue
Albacore crudo with tangerines, pistachios, labneh and aleppo
Simple salad with radishes, soft herbs, lemon and olive oil

main courses
Baked torchio with winter squash, roasted radicchio, taleggio and pecans
Grilled salmon with spinach soubise, leeks, carrot purée and meyer lemon
Market fish with curried cauliflower, fregola, persimmon and pomegranate

Sauteed shrimp with saffon rice, blistered tomato sauce and piquillo aioli
Grilled quail with farro, black rice, pea shoots, tangerines and dates
Boeuf shortrib "bourguignon" with potato purée, bacon and wild mushrooms
Grilled pork chop with chorizo-cornbread stuffing and cavolo nero
The devil's chicken with braised leeks, onions and mustard breadcrumbs
Niman ranch rib-eye with potato-onion gratin, young broccoli and anchovy butter