Red Medicine

Buried under hot coals until tender, lightly brushed with california yuzu skins, a sour dressing made from buttermilk and the burnt leek skins, seaside arrowgrass.

Dressed with an infusion of botanicals, powdered yogurt and geranium, wild watercress stems, romaine lettuce root, clarified unripe melon juice, native elderflowers.

Seasoned with an emulsion made from its shell and liver, wrapped in crystal lettuce and grilled over japanese charcoal, fermented garlic paste, passion fruit juice thickened with egg yolks, mushrooms, tubers, spicy leaves and herbs.

Stewed in brown butter and lime juice, caramelized mushroom pudding made with black beer, roasted hazelnuts with dark english malt, kelleys egg yolk, shaved trumpet mushrooms, a rich, aromatic duck broth infused with chinese tea leaves smoked over pine branches.

Slow-roasted with sequoia redwood shoots, ripe and unripe mango, yellow roots, preserved mustard seeds, puffed soymilk skin, wild yarrow leaves.

Sour red currant berries and jelly, creme chiboust flavored with jasmine flowers, crispy rice crackers, orange blossom bubbles, roasted almond praline.