crisp corn with black olive and fennel, caramelized onion financier with bee pollen, foie gras tartlet with dried pear and mulling spices
fermented carrots (pacific mackerel, yogurt and honey), celery root (lovage, mustard, black pepper and white sturgeon caviar), jerusalem artichoke (sunflower, trout roe and warm sea lettuce butter)
slow poached egg yolk (smoked dates, alliums and malt), bread, sea bream (pine mushrooms, brown rice, roasted hen broth)
tisane of button mushrooms, grilled 60-day aged beef ribeye (beef heart, brassicas and raw almond),
jacobs and brichford 'everton' comte on butter cracker, dacquoise (mousse, and sorbet in flavors of lemon), ice cream of toasted grains (parsnip pudding with sea salt caramel)
coconut tart, mandarin pate de fruit, hazelnut coffee cookie
