4 Shigoku Oysters on the 1/2 Shell with Smoked Trout Fritters and Pickles Chilies

Marinated Young Kale and Beet Salad

Duck Liver Pate with Crackers and Pickled Prunes

Braised Celery and Leeks with Manila Clams Preserved Lemon Aioli and Dill

Creamed Celery Root, Kurt's Cheese and a Poached Egg with Black Truffle

1/4 Dungeness Crab with Harissa and Anchovy Brown Buttered Olives and Focaccia

Petrale Sole with Steamed

Pumpkin Black Trumpets and Sorrel

1/2 chicken cooked in the wood oven with spaetzle cabbage carrots and pork belly

Roasted Anjou Pear with Hazelnuts