brief encounters; passed hors d'oeuvres

thai-style shrimp 'corndogs'
ground shrimp coated with cornmeal and quick-fried on a skewer, served with a sweet chile sauce

fragrant spring carrot & prawn soup shooters with kaffir lime
a puree of sweet baby carrots with poached gulf prawns, galangal, chiles, kaffir lime, and fresh mint

'fish & chips'
thin russet potato crisps topped with wok-fried, shiso-wrapped local cod in a shoyu-malt vinegar glaze

niman ranch beef soup spoons
ground meatballs in star anise-scented broth served in soup spoons and topped with a thai basil gremolata

sit-down dinner

amuse

wild salmon sashimi with pickled watermelon relish
sliced wild salmon rolled with pickled watermelon radish, julienne of green onion, and bird's eye chiles drizzled with citrus yuzu and a vibrant shiso oil

salad course

roasted beet salad with rhubarb
sweet roasted baby beets paired with shaved fennel, tart rhubarb and baby arugula

main courses

tea smoked black cod with chilled cucumber salad
black cod brined in oolong tea, house smoked, served with organic jasmine rice and cucumbers marinated in rice wine, lemon, and mint
or
grilled liberty duck breasts with citrus sauce
brined liberty farm duck breasts grilled over hardwood and served with blood orange and kumquat sauce

dessert

baby bananas in coconut milk with pearl tapioca
young bananas poached in coconut milk and pearl tapioca, topped with roasted sesame seeds