Course 1 - Choice of:

Weiser Brilliant & Bonny Melons
chilled leeks, lemon cucumber, soy-almond vinaigrette, lovage

Terrine of Lamb Neck & Cilantro
fermented kohlrabi, poached quince, mala vinaigrette

Tartare of Raw and Roasted Tomato
smoked trout roe, pluot, marigold

Course 2 - Choice of:

Pavé of Duck Sausage & Yuba
apple, parsnip, roast onion

Ragù of Wild Mushroom,
tofu gnudi, marinated eggplant, spring garlic

Butter-Poached Prawn
corn, vadouvan, pattypan squash

Course 3 - Choice of:  

Steamed Local Fish
ginger-scallion, gailan, fumet, sea lettuce

Beef Cheek
grilled Nardello peppers, whipped potato, romesco

Spiced lamb saddle
salted plum, roast beet, chamomile

Dessert - Choice of:  

Ginger Cookie
pluot, caramel, buckwheat cream

Sweet Corn Sabayon
black sesame, blueberry, butter mochi 

Baked Maple Custard
apple butter, walnut, dandelion root

Supplements:

Celery Root Blini
crème fraiche, N25 ossetra caviar, reduction of apple and black vinegar

Bub & Grandma’s Sesame Sourdough

Bordier demi sel butter

Mapo Tofu
roast sweetbreads, koshihikari rice

Fried Chicken 3.1
duck fat, chilies, salt & vinegar 

Duck Fat Rice

Wine