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

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

corned duck hearts, blackberry, labneh, vadouvan, hibiscus

bing cherries, whipped ‘nduja, lemon basil, pt. reyes blue fondue

lemon cucumber, pluot, curry yogurt, basil oil and blossoms

spring sugar snaps, alliums, cheddar

pastrami-cured beets, cranberrry, burnt garlic, orange, mustard greens

local halibut, tomato water, makrut lime, gooseberries

corned beef tongue, blackberry, caraway hollandaise, dill

sweet corn, blueberry miso, horseradish, butter

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

stone fruit, violet, puffed rice, douglas fir

food