Summer Menu (choose one from each category 65) 1st Cucumbers: green almonds, sour cucumbers, smoked tuna, fresh cream, dill  14 Bison: fresh currants, malt, melon rind, hazelnuts and shaved tenderloin  15 Herbs: dungeness crab, seaweed, herb infusion, coriander, preserved lemon  17 Squash: marinated spot prawns, hazelnut mojado, roasted seeds and jus  17 Pickles: assorted vegetables, bay scallops, saké lees, brown butter dashi  15 Heirloom: tomatoes, house made ricotta, oyster, rue berries, robust herbs  15 2nd Carrots: carrots in birch wood syrup, sweet marrow, carrot juices thyme  16 Shallots: heirloom varieties, finished over hot coals, squid arms, onion jus  15 Potatoes: slow cooked charlotte potatoes, egg yolk, beer, potato consomé  16 Beet: black beet, fresh uni, black garlic, grapefruit, salicornia  18 Artichokes: artichoke petals, wild onion blossoms, albacore tuna, cereal broth  18 3rd Eggplant: black cod, black rye, eggplant flesh and honey, yogurt  31   Walla Walla: onions, oregon skate, toasted chicken jus, elderflower  27 Leeks: bbq lamb collar, frikeh, leeks roasted on hay, buttermilk  30 Scallions: smoked presa, charred stems, yeast, crispy scallions  31 Garlic: lindsay ranch beef, aioli, toasted and pickled garlic, green tomatoes  30 4th Strawberries: green rhubarb, macerated strawberries, celery sorbet, almonds  10 Blueberries:  cream, toasted hazelnuts, hay, flowers  10 Cherries: chocolate cake, cherry sorbet, bittersweet chocolate and chervil  10 Peach: geranium, stonefruti pits, almond, warming olive oil  10 Red fruit: digestif herbs, roots, stems, gingerbread, fernet ice cream  10