Appetizers

Roasted Fresh Figs, Point Reyes Bay Blue, Pecans

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St. Supéry Sourdough

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Ora King Salmon Sizzled Sashimi with Tsar Nicoulai Caviar and Ponzu Sauce

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Shoyu Eggs Ramen Style

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Poached Shrimp with Tomato Cucumber Salad

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Miso Fermented Vegetables “Misozuke”

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Garden Vegetable Frittata

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Pimenton Smoked Paprika Aioli

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Baked Oysters with Herbed Butter and Garlic Breadcrumbs

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Spicy Kanpachi Poke

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