Dark chocolate, cashew milk, hazelnut liqueur, toasted hazelnuts and fresh raspberries

Wild mushrooms, leeks, cashew cheese, sherry, and farro, cooked risotto-style and served over spinach

Wild-caught fish and shellfish cooked in a spicy puttanesca sauce, served with brown jasmine rice

Free-range chicken braised in beer, with onions, uncured bacon, carrots, herbs and bone broth. Served with potato parsnip puree and braised kale.

Smoked trout, potato, green bean, egg, Oregon white anchovy, heirloom tomatoes, niçoise olives, capers, mixed green, red wine vinaigrette

Served with almonds, lemon and pimentón

Merjool dates soaked in maple syrup and cayenne pepper, wrapped in uncured bacon and oven-roasted

With heirloom tomatoes, grilled corn, red onion and arugula, tossed in Romesco vinaigrette