Beef Carpaccio with a Cherry Balsamic Marmaladeon a Pink Peppercorn Wafer
Pinenut Wafer with Humboldt Fog and Olive
Red Beet Cured Salmonwith Horseradish Aioli and Green Apple Relishon a Buckwheat Blini
Roasted Cauliflower with Toasted Parmesan Crumble and Walnut PureeServed with Seared Porcini Mushrooms, Crispy Prosciutto and Saffron Aioli
Roasted Sablefish with an Herb BrothServed on a Bed of Quinoa with Late Summer Corn, Fennel, Butternut Squash,and a Sauté of Early Fall Local Vegetables
Garnished with a Radish and Jerusalem Artichoke Salad
Blood Orange and Macadamia Cakewith Honey Curd, Whipped Crème Fraiche and Lavender Gel
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