Cook Weaver

sweet and sour carrot salad with Vietnamese flavors including peanuts, on brioche

lightly smoked, hummus, dill, spicy oil with celeraic

escarole, olives, butternut squash in pumpkin seed dressing wrapped in rice paper with carrot vinaigrette and fried shallot

warm beet salad dressed with fishy beet vin and coconut bubbles

crab chip, uni butter, pine nut, bonito flakes

black trumpet mushroom broth, umami oil

tulsi

banana cream, coco nibs, cardamom

butternut compote, peanut crunchies

frozen cream cheese, graham cracker crumb

sautéed chanterelle mushrooms and spinach with ramen jus

cooked on the charcoal, anchovy sauce, taleggio cheese, fried fish sauce brussel sprouts

Stuffed with Chinese broccoli, smoked beets and pine nuts, crispy sunchoke, tallegio cheese sauce

Cornmeal batter, carrot ketchup, daikon pickles

Coconut rice noodles, cherry tomato salad, basil seeds

Butternut sauce and candy, fried and spiced injera crisps

Sautéed fermented mustard greens with smoked black cod, kabocha squash purée, sesame seeds

Sautéed morels, truffle, black trumpet mushroom tea, nori oil

Parsnip and celeriac puree, horseradish, warm apple juice and dill oil