Leg of lamb with eggplant caponata, black olive smoked tomato jus

burrata with piquillo pepper orange relish / Sausalito Springs watercress

duck liver mousse / brown sugar bacon / apple and pomegranate mollases

Rainbow Carrots with honey and sesame seeds

Peaches from the wood oven / fennel pollen ricotta / hazelnut honey & balsamic vinegar

grilled asparagus with charred onion and mustard vinaigrette

Pickled rainbow carrots

grilled asparagus / one minute bearnaise / bacon / poached egg / tomato

Grilled Sardine with Spring Vegetables

Rainbow carrots are blanched then sliced, fresh peas, spring onions

radicchio, endive, orange oil, champagne vinegar, mint