Amuse Bouche

  Malted apple bisque with smoked sablefish, granny smith apples and hickory

  Alaskan king crab tail with ricotta mayo, sunchokes, smoked paprika and pickled parsley

  Foie gras terrine with whiskey sponge cake, puffed barley, maple and sage

  Slow-cooked arctic char with black grapes, shaved brussels sprouts, celery root and granola

  Wood-grilled california sturgeon with broccoli, parsley root, violet mustard spaetzle and dried black bean

  Aged pekin duck breast with sauerkraut dusted yukons, black raisin and savoy cabbage

  Grilled prime beef short rib with cauliflower, sesame gnocchi, persimmon, chestnuts and sassparilla

  Intermezzo

  Meyer lemon curd with olive oil, basil, graham cracker and persimmon sorbet

  baked brioche custard with pear consomme, streusel noisette, molasses tuile and chai sorbet