Sierra Mar

Citrus, honey comb, speculous, hibiscus reduction

Strawberry ice cream, cocoa papper, chocolate sauce, chocolate streusel

Pickled rhubarb, sicilian pistachio, green apple gelee

Charred jalapeno sauce, cilantro

Sweet pea-goat cheese fondue, petite garden vegetables

Oil, vinegar, blossoms, herbs

Cucumber, basil seeds, balsamic, wild herbs

Creme fraiche, mint, lime

Smoked bacon, fava beans, grain mustard, beurre blanc

Oil cured black olive, bronze fennel rice beans

Leche de tigre, avocado, pickled onion

Wild huckleberries, acorn bread creme fraiche, arugula

Spicy garden greens, grilled crouton, beemster goat gouda fondue

A selection of leaves and blossoms from our garden with oil and vinegar

Spring garden vegetables, wild herbs, shellfish nage

Heirloom marble potatoes, whole roasted sweet onion, tarragon

Mangalista ham, fava bean puree, spring onion

Fresh garbanzo-meyer lemon relish, parsley, greek yogurt

Spring pea-asparagus risotto, parmesan, morel mushroom pan jus

Smoked bacon, vermont white cheddar tomato, onion, garden lettuce

Pickled grapes, maitake mushrooms

Spring peas, fresh wasabi, tamari pickled peanuts

Exotic peppercorns, crispy wild mushrooms, spring onion

Swiss chard fondue, spicy greens, morel mushrooms

Truffle potato puree, chicken pan jus, local asparagus

A tasting of rare and indigenous caviars

Pressed in smoked kelp - locally roaged seaweeds doree- dried tomato, brown butter, basil

Roasted, pickled, dried

Ancient ohlone dressing

Heirloom carrot, ras el hanout

Three perparations of bay laurel

Hay smoldered onion, cauliflower mushroom, pumpkin

Oak smoked chocolate cremeux