The Progress, San Francisco

Amuse Bouche, The Tap Twice (gin, rye, lemon. honey, jasmine emulsion orange bitters)

spiced lamb tartare with various 'mix-in' condiments and sesame crackers

shaved cauliflower herbs & pig fries, 'treasure chest' of fermented sausage (trout quenelles & sweet onion-rice dumpling in a 'creamy' pork broth), smoked & grilled artichokes with quinoa & shaved pig's head

polpette of rabbit & pork with blood orange & castelvetranos, maitake, tofu & bok choy 'stir fry' with smoked block cod ponzu

sesame & almond tarta (houjicha cream, kumquarts & cherries), salted caramel floating island (coconut-cremem fraiche sherbet, strawberries)