chicken mousse on toast, raw kohlrabi, pinakurat

raw cucumber salad, onions, creme fraiche, black pepper, and oregano.

grilled shredded carrot sandwich, dijon cream, zucchini pickles with turmeric

biscuits and gravy and honey.

heirloom tomato stew, pickled fennel stalk with mustard seeds, roasted potatoes, baked egg, fennel bulb, and herbs

leek poached in vegetable stock, veloute made from the poaching liquid, charred leek oil, and bacon bits

beef brisket slowly cooked in pinakurat, sunfower shoot salsa verde, and baby kale just heated in a hot pan and garnished with garlic oil and fresh lemon juice.

pea shoot flavored creme, a pea shoot shortbread cookie, and extra virgin olive oil.

sunchoke cooked like a chicken wing and then tossed in honey mustard, fresh white radish, and raw onion.

purple daikon radish cooked in niboshi dashi, fried capers, and preserved lemon peel.

bell peppers confited in olive oil, skinned and sliced into "noodles," fresh cracked black pepper, and parmesan cheese.

pork belly slowly cooked in an oven and then seared to order, charred fennel bulb and fresh fennel frond, a broth made from the juice of roasted canteloupe.