Appetizer

  Warm baby-octopus confit with black chickpeas, asian pear, hazelnuts and eucalyptus

  Or coffee-scented fluke tartare with lemon cucumber, saffron and bread sauce

  Or corn gazpacho with pork belly, melitzanosalata, cured meyer lemon and candied pistachios

Entree

  Duck confit and sausage with lime onions, tamarind and smoked cucumbers

  Or wood-grilled sturgeon with soybeans and lillet-stewed apricots

Dessert

  Fried polenta with klug farm blueberries, lemon verbena and smoked brown sugar ice cream

  Or hazelnut dacquoise with espresso, crispy chicory caramel and apricot kernel sherbet