First of the season morel mushrooms, melted leeks and pea shoots.

Parsnip potato puree and horseradish creme fraiche frisee.

Braised in bay cream, spinach ricotta gnocchi and black trumpet mushrooms.

Seared wild jumbo scallops and oregon dungeness crab risotto.

Wild oregon mushroom puree, crisp maitake and pickled shimeji thyme.

Charred broccoli, fried white yams with shichimi and black garlic aioli.

cumin-coriander braised dal and tumeric coconut curry.

Confit leg and thigh, caraway bratwurst, braised red cabbage and mustard sauce.

Valrhona chocolate cake, blonde chocolate ganache, milk chocolate mousse, chocolate sauce and chocolate curls.

Almond cake,wild huckleberry and briar rose farm fromage blanc.

Bourbon vanilla bean infused custard, caramelized sugar and berries.

italian pudding, caramel, vanilla whipped cream and maldon sea salt.

passionfruit curd, lone pine coffee espuma, cocoa nib meringues and raspberry.

banana mousse, dark chocolate cookie crumb and bourbon butter caramel.

A choice of three seasonally inspired housemade sorbets.

a choice of three seasonally inspired housemade ice creams.