Chef's selection of seasonal compote, Marshall farms honey.

Caramelized butternut squash, berry coulis, Tahitian vanilla icing, crispy pumpkin seeds.

Mascarpone and Bartlett pear cream, orange syrup, cinnamon and cocoa streusel.

Kale, romaine, spinach, celery, cucumber, green apple, lemon, ginger.

Pineapple, young coconut, water, mint, green apple, chlorophyll water.

Orange, grapefruit, lemon, ginger, cayenne.

Garlic confit, spices.

fFennel pollen, black truffle butter.

Jalapeno aioli, nori, sesame, unagi sauce.

Peaches, plum sauce, soy reduction.

Pickled vegetables, aged soy, crispy rice.

Mignonette, lemon, hot sauce.

Charred scallions, fermented daikon, hoisin sauce.

Pancetta vinaigrette, Parmesan crisp, walnut mousse.

Poached lobster, coconut, young ginger, sourdough bread.

Green shiso, crispy garlic, satsuma mandarin.

Two dungeness crab tacos, avocado purée, caviar.

Sea salt.

Black garlic babaghanoush.

Chili oil, lemon.

Lobster beignet, consomme, lobster roll.

Root Beer

Ginger beer.

Rose lemonade.