Artichoke Soup
– Rock shrimp gnocchi, kimchee crisps, and sabayon
King Trumpet Mushrooms
– Shishito pepper marmalade, yuba strudel, ponzu ice cream
Squid Rings
– White anchovy tartine, honey mustard, green mango
Foie Gras Terrine
– Crystallized fruits and vegetables, smoked potato bread
Warmed Hamachi
– Cucumber-sour cherry relish, barbequed eel, charred onion vinaigrette
Lamb Sweetbreads
– Waldorf salad
White Miso Cavatelli
– Dungeness crabmeat, broccoli rabe, toasted garlic
Sea Trout
– Meyer lemon sauce, nasturtium leaves, hot coconut pudding
Axis Venison
– Baked rhubarb, chorizo-chicken skin crumble, fava bean relish
Blended Oatmeal
– Morel mushroom stew, English peas, sweet woodruff
Veal Neck Schnitzel
– Ramp green spaetzle, papaya pesto, hearts of palm barigoule
Grilled Rib Eye
– Key lime pickle, basmati rice, powdered lassi
Key West Pink Shrimp
– Smoked kataifi, young turnips, banana-tamarind
Skate
– Arugula, warm cauliflower panna cotta, passionfruit ketchup
Wahoo Tartare
– Fried tartar sauce, smoked malt vinegar
Pork Belly
– Avocado marble, green goddess dressing, pressed watermelon
Country Duck Ham
– Pickled lychee, smoked cashews, celery leaves
White Asparagus
– Scrambled hollandaise sauce, preserved chanterelles, razor clams
Chicken
– Soup dumplings, fermented jalapeno, water spinach
Frogs Legs
– Buckwheat fideos, dandelion greens, bagna cauda sauce
Crispy Tuna Belly
– Chipped mojama on toast
Lemon Sole
– Onion rings and syrup, epazote
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