Dinner | 

delicious bites:
Muscovy duck rillette, toast point
Winter squash galette, whipped feta, fried sage
Crispy potato chips, house cured Mt. Lassen gravlax, creme fraiche

Seasonal crudites

first course:

County Line Farm chicory salad, shaved daikon radish, carrot ginger dressing

second course: 

Charred scallion miso soup, smoked tofu, mung bean sprouts, fresh herbs

third course:

Hamachi crudo, negi onion, pomelo supremes, chili oil

fourth course:

Gochujang braised Marin Sun Farms short ribs, sticky rice, house fermented kimchi

final course:

Basque cheesecake, navel orange marmalade, kaffir lime, ginger