warm cooked sea scallop with sunchoke puree, hazelnut brown butter, & truffle salt
flat-iron of beef with fiddle head ferns, morels, & smoked potato puree on cedar paper
braised pork belly with caramelized onion souboise & roasted peaches
pork tender loin, roasted fennel, pickled fennel, salsa verde, & chorizo emuslion
crispy skin sockeye salmon, baby bok choy, & preserved black bean sauce
composed salad of asparagus, quail egg, bacon, herbs, & mustard vinaigrette
seared sea scallop with wilted pea vines & red curry emulsion
"spanish tapas"
ajo blanco, remolocha con vinagre jerez, & tortilla espanola
cauliflower "flan" with squid ink sauce
composed nigiri sushi
king salmon with kim chee & kochujang / white tuna with ponzu gelee & watermelon / waygu beef with red wine soy reduction
nigiri & maki sushi