Sir and Star at the Olema

Served as shots under a cloud of their essence with a baton of coastal kohlrabi

Under a small cloud of spiced coastal cream crowned with a confetti of woodacre walnuts

One of rosa's cara caras, peter's celery root and his crisped snips. Another of local little gems and green goddess

With a chutney of point reyes plums native fennel tops and tails

With buns and a jam of the tale that wagged nearby

Peter's potatoes and our bacon crowned with a coastal duck egg

With coastal kale and trumpet mushrooms etched with fondue of local toma

Gathered from local gardens with a very stirring stick of focaccia and aioli

Plucked from surrounding seas, now clawing at a dip of local meyer lemons

Plumped with brick oven bread and kale plated with a sauce of local persimmons

A simply seared slice of filet mignon and daube cooked around the clock

Alongside bolinas beets and artichokes and buttered dates from a bolinas farmer's desert plot

With a dip of stinging nettle

Stinging nettles foraged from a nearby field sausage of dr. pasternak's rabbit chanterelles pillaged from the point: gold and black all afloat in a gamebird broth

Plucked from surrounding seas plated with a dip of local meyer lemons

Tossed with his crisped snips draped over rosa's very dear, cara caras

Alto and trio with woodacre walnuts and olema apples mincemeat with everything but the meat

Almonds at their best pomegranate, poorly disguised

Served as shots with a sea foam of its essence

Crisped bivalves from drake's bay pointed out by peter's fingerlings

Doused with a housemade concoction of farmers' market bitter almonds