Game

Slow-poached mt. lassen trout, daikon "fettuccine" , carrot-top pesto, goat cheese-braised carrots, albino beet confit and trumpet coins

Pine nuts, frisee, fennel fronds, saffron yogurt, blood orange agrumato

Housemade green levain topped with smoky eggplant spread, oysters, caviar and tiny terrestrial and marine plants

'Patatas bravas', purple cabbage gazpacho

Truffled black radishes, mustard greens, wasabi crouton, caviar

Stuffed with cheese, mushrooms and spiced potatoes over cumin gigante beans

Smoked apple butter, kale, garnet yam, "jelly doughnuts"

Lemongrass rice grits, pineapple stirfry, citrus confit

Dayboat scallops, smoked bone marrow cream, fruits and vegetables

Pastrami matignon, beef tendon crisps, german cabbage, freekeh

Fennel in various forms, spring onions, mashed peas

Wild mushrooms, zucchini, eggplant, roasted barley, tomato-miso broth

Slow-roasted breast and confit leg, goat cheese polenta, crispy spring asparagus, young roots

Wild boar cooked in the traditional fashion served with rosemary-olive potato bread

Braised with smoked chili and served with peas and zucchini, parmesan brik and potato risotto

Housemade gnocchi, beef sugo, fennel, roasted garlic and chilies

Presented as a trio of ravioli