Hibiscus mignonette, fresh wasabi root, and cucumber.

Olive cracker, cumin creme fraiche, and garden mint.

Fall chicories, egyptian farro, smoked date, brown butter-maple vinaigrette.

Wild prickly pear cactus, yali pear, hass avocado, and fresno chili.

Ginger- compressed apple, local red crab.

Carnaralli rice, mascarpone, and garden herbs.

Crispy lady edison country ham, tom me de savoie fondue.

White corn polenta, apricot mastrada, and sherry cipollini onion.

New potato fondant, potato espuma, celtuce, and crispy kale.

Broccoli preserved lemon pistou, california orchard morels, and crispy sweet potato.

Heirloom beets local citrus, pickled wild ramp, and puffed amaranath.

Cabbage apple butter, confit maitake mushroom, and lemon compressed honeycrisp apple.

Black trumpet mushroom, swiss chard, and potato glass.

Poached black eye peas, pickled fennel relish, potato, and piquillo peperade.