Winter — Pacific Northwest
- Roasted Chestnut & Celery Root Soup with brown butter, chives
- Dungeness Crab Cakes with a meyer lemon aioli, pickled fennel
- Braised Short Rib over parsnip puree, ed wine and huckleberry reduction
- Wild Mushroom Risotto with truffle oil, shaved Grana Padano
- Cedar Plank Salmon with roasted root vegetables, a maple-mustard glaze
- Hazelnut Torte with poached pear, salted caramel
- Rosemary Shortbread with a warm mulled spiced cider
Spring — Vietnamese-French Fusion
- Asparagus & Pho-Spiced Consommé with a soft herb garnish
- Vietnamese Crepe (Bánh Xèo) filled with shrimp, pork belly, bean sprouts
- Duck Confit Bánh Mì with house-pickled daikon, carrot, pâté, cilantro
- Lemongrass Chicken Ballotine with a beurre blanc, spring pea and parsnip puree
- Grilled Asparagus & Watercress Salad with a nuoc cham vinaigrette
- Coconut Panna Cotta with mango, toasted coconut
- Vietnamese Coffee Pot de Crème with candied ginger
Summer — Vegan
- Chilled Heirloom Tomato Gazpacho with basil oil, sourdough
- Grilled Peach & Burrata-Style Cashew Cheese with balsamic reduction, mint
- Charred Corn & Zucchini Fritters with a smoked paprika aioli
- Summer Squash & Herb Risotto with lemon zest, toasted pine nuts
- Grilled Eggplant Steaks with a romesco sauce, pickled shallots
- Watermelon & Cucumber Salad with mint, chili-lime dressing
- Vegan Berry Galette with coconut whipped cream, toasted almonds
Autumn — Pan-Asian / San Francisco Inspired
- Miso-Glazed Butternut Squash Soup with crispy shallots
- Ahi Tuna Poke with avocado, sesame, ginger- black vin dressing
- Char Siu Pork Belly Bao with pickled cucumber, scallion, szechuan
- Five-Spice Duck Breast with roasted persimmon, bok choy
- San Francisco Cioppino with a saffron-tomato broth, sourdough
- Sesame Soba Noodle Salad with roasted maitake and shiitake mushrooms, edamame
- Matcha Tiramisu with black sesame tuile