Snacks
- Homemade Country Bread With Local Butter Or California Arbequeña Olive Oil
- Roasted Hazelnuts, Walnuts, And Pumpkin Seeds With Rosemary Oil
- Soft Eggs With Salted Anchovies And Basque Chilies
- Cheese Puffs With Whatcome Blue And Medlar Syrup
- Albacore Tuna Rillette With Grilled Sourdough And Pickled Hot Peppers
Vegetables And Grains
- Autumn Chicory Salad With Homemade Red Wine Vinegar, Garlic, And Shaved Fennel
- Lentil Soup Of French Green Lentils, Tumeric, Ginger And Green Basque Chilies
- Roasted Beet Salad With Purple Daikon, Sauerkraut And Hazlenuts
- Roasted Black Futsu Squash With Grilled Onions, Yogurt, Apple Reduction And Pumpkin Seeds
- Leeks Vinaigrette With Roasted Carrots And Celery Root Remoulade
- Heirloom Bean Gratin With Mayo Coba & Cranberry Beans, Pickled Garlic And Fenugreek
- Rice & Lentil Pancakes With Savoy Cabbage, Leeks And Chanterelles With Carrot Salad And Herb Mayo
Seafood And Meat
- Line-Caught Local Ling Cod With White Wine, Saffron, Tomato, Chili Oil And Cilantro
- Grilled Olsen Farm Pork Chop With Celery Root Mash, Puntarelle, And Anchovies
- Spring Rain Farm Chicken Ballontine With Misome, Puntarelle Salad And Green Tomato Chutney
Dessert
- Tibetan Purple Barley Honey Cake With Créme Anglaise And Walnuts
- Jonagold Apple & Quince Tart With Whipped Cream
- Samish Bay Four Year Old Gouda And Quince Paste