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    Tomales Bay Miyagi Oyster with Creme Fraiche and Salmon Roe
    Hamachi Crudo with Watermelon, Cucumber and Tomato
    Sea Scallop Crudo with Buttermilk, Blueberry and Kaffir Lime
    Buttermilk Biscuit with Country Ham and Peach Mostarda
    Farro Salad with Strawberries, Basil Vinaigrette and Parmesan
    Burrata with Pistachio and Lemon
    Carrot Soup Shot with Walnut Pesto
    Arugula Summer Salad with Strawberries, Carrts and Corn
    Snapper Ceviche with Mixed Winter Citrus
    Potato Gnocchi with Ground Rabbit Pomodoro
    Pepper Crusted Lamb Loin, Farro and Fava Bean Puree
    Linguini Nero with Rock Shrimp and Scallions
    Sonoma * Napa * Marin * San Francisco * East Bay
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    Spencer Hochman // Private Chef