OPAH FIVE WAYS : GRILLED OPAH BELLY
scallion noodles - borage flowers - yuzu citronette

OPAH FIVE WAYS : OPAH CEVICHE
leche de tiger - various chilies - chive blossoms

OPAH FIVE WAYS : CURED OPAH
with yuzu marsmallow

OPAH & FLOWERS FIVE WAYS
cured opah with yuzu marshmallow - opah ceviche - grilled opah belly with borage flowers - truffled opah/melon tartare

COCHINITA PIBIL
pork belly confit - fresh tamale - vanilla habanero mojo

SPLIT PEA & HAM
jamon iberico chip - english peas - house-cured ham hocks

SHAKING BEEF SALAD
cilantro-lime dressing - sausalito watercress - filet mignon

BERRY SALAD
purple haze goat cheese - balinese long pepper

CHANDLER STRAWBERRY & WILDFLOWER SALAD
lavender foam - edible flowers - pistachios - saba

RATATOUILLE TERRINE
gazpacho gel - licorice salad - lavender crumbs

SPRING VEGETABLE RISOTTO
yellowfoot mushrooms - squash blossoms - asparagus

SILKEN TOFU PANNA COTTA
absolut elderflower syrup - strawberries - pink peppercorns

A good silken tofu can make a great, vegan panna cotta.

WILD MUSHROOM FOREST
smoked/grilled/pickled mushrooms - edible soil - potato twigs

FROTHY MELON & CUCUMBER SOUP
compressed cantelope - squash blossoms

LARDO-WRAPPED LOBSTER
with truffled corn succotash

SUSPENDED GAZPACHO
clarified gazpacho - parmesan dust - tomato foam

DECONSTRUCTED GNOCCHI
riced potatoes - beurre noisette foam - fried sage

LOBSTER & FOIE ROLL
lobster poached in rendered foie gras - sauternes jell-o

THE CHICKEN & THE EGG
edible garden - white asparagus ‘nest’ - 1 hr egg

CALAMARI POPCORN
lemon herb aioli - pickled hearts of palm salad