Dry-aged short ribs, hand-cut and seasoned with smoked soy, fermented chili, and crispy shallots, topped with a cured egg yolk, and served with black sesame lavash.

Wood-grilled artichokes with whipped green garlic tahini, Aleppo pepper, and preserved lemon vinaigrette

Sweet and savory blend of compressed heirloom melon, creamy sea urchin, yuzu kosho, and Thai basil

Pancetta-wrapped rabbit loin, stuffed with black garlic, wild fennel, and golden raisins, served over sunchoke purée, with crispy maitake mushrooms and a rosemary rabbit jus

Rare-seared local albacore with fermented tomato butter, charred cucumber, and pickled sea beans

Dry-aged duck breast with blackberry-ancho mole, charred corn espuma, and crispy duck skin crumble

Harissa-roasted cauliflower with date purée, toasted almonds, and a warm turmeric vinaigrette

Slow-roasted pork collar glazed with koji and honey, served with smoked turnips, pickled mustard greens, and a shiso emulsion

Creamy black sesame panna cotta with a miso caramel drizzle, sesame brittle, and yuzu zest

Crispy meringue with roasted plums, chamomile cream, and fennel pollen.

Sweet corn ice cream between honey cornbread cookies, served with a bourbon caramel sauce

Dark chocolate mousse with extra virgin olive oil, flaky sea salt, and candied Marcona almonds