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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

Spencer Hochman // Private Chef

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