Served with rogue creamery blue cheese, toasted walnuts, pickled jupiter grapes, membrillo, olive oil, and sherry vinegar.

Served with a salad of sugarsnap peas, cucumber, red dragon nappa cabbage, green onion, cilantro, and shiitakes, and a dollop of sesame/wasabe sauce.

Artichoke, broccoli, carrot, yam spear, fingerling potato, turnip, tiny radishes, olives, aioli, and zhug inter alia.

Served with cheese fondue, king trumpet mushrooms, garlicy broccoli raab, and a spiced plum sauce.

Served with butternut squash, shiitakes, toasted cauliflower, and leeks in a very light tomato sauce, with toasted sage leaves.

Served with a buttery stew of savoy cabbage, new carrots, turnips, leeks, fingerling potatoes, and gribiche sauce.

Served with wild rice, new turnips with their greens, pickled cranberries, fresh orange, shiitakes, and a concord grape and duck stock sauce.

Chorizo, prawn, mussels, kale, roasted peppers and white beans.