A ganache seasoned with button mushroom & oolong tea



Caramelized lamb with Sea Island red pea miso

Bone marrow taco



glazed in its liver and black garlic, ramps pickled in sheeps milk and trout lily.


A dessert of peas & carrots

Wild & cultivated peas & carrots with wild ginger & licorice



Warm black truffle & black walnut tacos

Dungeness crab, scrambled kani miso, foie gras 
with a bouillon of of kelp, sorrel & meyer lemon


Sugar snap peas with trout roe, eggs yolk, pickled ramp, sea island red pea miso, pea flower, pea shell oil


Photos by Jose Moran

Embers of birch, wintergreen & mint

Hay sorbet, dried apples, white chocolate & sencha tea

Roasted lamb shoulder, caramelized milk, 
lamb marmite & black walnuts

Paw paw & a cream of wild roots...root beer

Shima aji, malabar spinach, seaweeds & spruce


 Dried corn sandie

 Lightly smoked onion, toasted onion mayonnaise,
pickled blueberry, grilled onion juice & lobster dashi gelee

Duck hearts, grilled roses with a purée of sour corn & foie gras fat

Tomato seawater with trout roe

Hay sorbet, dried apples & sencha tea


A cold stew of chicken & geoduck clam

lightly smoked, clam cream, fermented fish juices, mandarinquat, eucalyptus


Leeks cooked in coals with king crab

then warmed in a vinegar of bonito & coconut oil.

Dressed with a gelatinous bouillon made from onions, turbot skins & Turkish towel

Photo by Bonjwing Lee


Strawberry sorbet 2008

Strawberries and their juice folded into a spicy pepper sorbet.
Pan forte of black olive, Sichuan pepper, olive oil...yogurt


A few dishes from 2011

Abalone, dried pork & shellfish, creamed Virginia ham fat


Cucumber, lemon thyme, frozen marshmallow, cured green strawberries, geranium


A soup of sprouted radish,  grapefruit, oyster & ulva


Risotto of squid without rice or dairy


Maine lobster, cream of the shells & roe, tomalley, consommé gel, raw oloroso

Photos by Bonjwing Lee