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First Course

  • Panzanella salad with Pacific octopus, smoked tomato, and cucumber brioche

Second Course

  • Oceanwise ahi tuna with pickled fennel, scallion, and kumquat foam

Third Course

  • Seared sablefish with roasted fingerlings, fresh artichokes, wild mushrooms, and saffron basil emulsion

Fourth Course

  • Sheep chèvre panna cotta with macerated fruit, strawberry consommé, and balsamic caviar