Spinach, cream, mimolette, and pancetta.

Salt cod fritters, gribiche, fennel pollen, and tomato jam.

Carnaroli rice, black truffle, and aged Mimolette.

Hazelnut, orange gastrique, sunchoke, and black truffle.

Epoisses, bone marrow, onion broth, and baguette.

Candied hazelnuts, almond cheese, and aged balsamic.

Lardons, point reyes blue cheese, snipped chives, buttermilk dressing, toasted almonds, and pickled strawberries.

Warm potato and quince salad, pickled mustard seed, red onion, and capers.

Local greens, shaved winter vegetables, persimmon, pistachio vinaigrette, and Humboldt fog goat cheese.

Local oysters, mignonette, cocktail sauce, and lemon.

Truffle honey, pancetta, and cashew cheese.

Beef filet, Maine lobster, potato puree, red wine reduction, lobster bearnaise, and charred rapini.

Root vegetables, local mushrooms, pearl onions, lardons, red wine.

Potato gratin, mushrooms, broccoli di Ciccio, onion broth, pine nuts, and raisins.

Anson mills polenta Rustica, pomegranate, pistachio-blood orange gremolata.

Monterey Bay abalone, mushrooms, crispy sunchoke, and leek confit.

Shellfish, calamari, local catch, and tomato saffron broth.

Sunchoke puree, grilled persimmons, roasted chestnuts, and uni cream.

Winter squash-olive risotto, saffron butter, mustard greens, and parsnip chips.