pork terrine, peach panna cotta, red beet mustard, toasted pistachio

manila clams, chinese sausage, steel-cut oats, dijon, thai basil

spring lamb agnolotti, bing cherries, green heart radish, chive, beurre monte

lamb tenderloin, charred carrot, wild rice polenta, bay leaf yogurt, licorice

english pea salad, house-made ricotta, guanciale, tokyo turnips

stone fruit, violet, puffed rice, douglas fir

stone fruit close-up

pastrami-cured beets, chicken skin, puffed grains, fines herbes, burnt orange

slow-cooked pork belly and charred octopus, egg yolk, tomato confit

curing duck prosciutto

cured local albacore, sour cherry, calabrian chile aioli, smoked paprika crisps, pickled fennel