The current harvest.

Wild leeks burned over white oak, hazelnut romesco, smoked paprika oil, flaky salt.

Preserved umeboshi plum, watermelon radish, coastal succulents, cold-pressed pine oil.

Heritage beets, fermented rye, horseradish cream, cured egg yolk, foraged sorrel.

Roasted marrow, parsley & shallot relish, levain toast, lemon, sea salt.

Blistered sugar snaps, fermented ramp butter, crispy skin, charred lemon.

Juniper jus, roasted root vegetables, lichen crisp, blackberry gastrique.

Foraged porcini & chanterelle, 24-month parmesan, brown butter, truffle oil.

Heritage bird, fir-needle salt, sunchoke purée, charred sourdough jus.

Truffle jus, pickled mustard seeds, mountain herbs, smoked almond cream.

Local honeycomb shards, toasted walnut crumble, flaky maldon salt.

Vanilla bean custard, caramelized sugar crust, candied fennel pollen.

Three coastal cheeses, juniper honey, fermented stone fruit, seeded crackers.

Small batch gin, foraged fir tip syrup, fresh lime, sea salt rim.

Rye whiskey, alderwood-smoked maple, black walnut bitters, orange peel.

Sparkling sake, sea-buckthorn cordial, soda, dehydrated grapefruit.

House-fermented heirloom apple, fennel seed, sparkling water. Zero-proof.