Delicata squash, harticot vert, wild arugula pesto, hazelnuts and proscuitto.

Serpent cucumbers, red onion, basil, oregano and ricotta salata.

Mixed chicories, arugula, Point Reyes Bay Blue cheese, pine nuts, celery and scallion.

Devil's gulch pork, beef and ricotta in arrabiata.

Charred shallot cream, radish, saffron chives and your choice of sauce.

Chicken liver mousse with onion jam and butternut squash rillette with candied walnuts.

Mission figs, bacon, fruit mostarda, house pickles and rye toast.

Burnt grapefruit, devil's dust and bay leaf.

Saffron, mozzarella and spicy tomato sauce.

Horseradish remoulade, squash and celery root slaw.

Pimenton aioli.

Rolled in fried herbs, mustard, bacon, capers and worcestershire.

Savoy spinach, marinara, bechamel, wild mushrooms, fontina and Parmesan cheese.

Stuffed napa cabbage, Tokyo turnips, maitake, crispy skin breadcrumbs, sweet pepper sauce and oregano.

Whipped celeriac, roasted beets, warm olive sauce, dill and fried mint.

Munster emmenthaler cheese, pickled and caramelized onions and Jewish rye.

Devil's gulch rabbit, shelling beans, gypsy pepper soffrito, Romano beans, mustard gravy and black pepper.

Shakedown French roast coffee ice cream.

Crème fraîche and Maldon sea salt.

A selection of local cheeses with fruit jam and Jane's bread.