The Wild, San Francisco, California

Amuse bouche - trout and caviar on buckwheat tart; coastal yellowtail crudo, srpouce, bonito ponzu

cocktail - Okinawa old fashioned; California dungeness crab, cucumber, miyoga, caviar

Monterey abalone and a sauce made from its liver, globe artichoke, chrysanthemum, golden raisin; ember roasted antelope, bitter chocolate, wild fennel, blackberry, morel mushroom

poached pacific halibut, browned butter, aromatic curry, amaranth, asparagus, fava leaf, California eucalyptus; sea urchin noodles, wild fern tops, charcoal-scented black garlic, uni-lobster broth

embered ice cream, tea cake, tangerine; yogurt custard, amazake, market berries

gluten free financier and pâte de fruit