Osito, San Francisco

Pairing for the 1st Course - Gin (dirty girl tomato, espelette, horseradish, crab Shell, savory herbs). 1st Course - Mussel (blanc vermouth, gin, fennel), Manila Clam (meyer lemon, satsuma mandarin, giant clam garum), Nantucket Bay Scallops (mandarin, cedar), Razor Clam (quince, pine, preserved chili), Kusshi Oyster (huckleberry, ramp, pink peppercorn)

2nd Course - Kanpachi (crab fragrance, fennel, yarrow)

3rd Course - Sweet Potato Miso Æbleskiver (dungreness crab, 'Bear'naise), Crab Salad (apple, eureka leon, chervil, habanero), Maine Lobster (sourdough miso, winter citrus)

4th Course - Golden Osetra Caviar (shiitake, almond, dacquoise), Sablefish (meyer lemon, creme fraiche, jalapeno)

5th Course - Farro (black sesame, rockfish balls, pickled oyster, chinese bacon), Dried Shredded Squid (fermented fresno chili, gochugaru), Low Tie Salad (sea urchin, crab, chili crunch)

6th Course - 'Eyes'cargot Tartelette with Tuna Heart, Scallop & Shrimp Mousse with Wild Acorn, Mt. Lassen Trout 'Nduja' with Beef Ass and Gut Shot, Sea Bass Mortadella with Pistachio and Sichuan Peppercorn, Shrimp Terrine with Chervil and Fragrant Chili Oil

Seaweed Rye Bread with Wild Herb Margarine and Smoked Carrot Mustard

7th Course - Preserved Lemon & Olive Oil Ice Cream (huckleberry, squid ink)

8th Course - Sunchoke, Coffee, Brown Butter, Maple, Cady Cap, Botaraga

Finale - Madeleine (chinese bacon, scallop)

Take Home Gifts - Cocktail and Tea