Images from tonights service

Pork tail with amaranth and crispy shellfish

Quince curd, olive oil, pine ice cream, dill and lavender

Licorice ice cream, black olive, bran and stewed rhubarb

Asparagus

Mussel "ash", lovage, hazelnut butter, meyer lemon

Barbequed asparagus

smoked mussel, "ash" of frozen mussel juice, lovage, cured shad roe