Squash cooked in its juice, squash vinegar, barley mugi miso

Double-shucked peas, charred pea shell broth

Coconut cream, tangerine granita, aged tangerine peel

Coffee semifreddo, toasted cream, pistachio

Mushroom tartlets

Heritage pork, bone marrow sauce, green olive tapenade

Chanterelle risotto, preserved lemon, cured egg yolk

Parker House rolls

Tofu chocolates

Toasted walnut ice cream, plum sauce

Skyr cream, rhubarb granita, sour cherry honey, pine nut

Just Desserts

Daikon/pork consommé

Grains & Mushrooms

Dry-aged ribeye, mushroom jus, baby broccoli