Charles Haynes: Crudo of local halibut, razor clams, blood clams, and Monterey Bay squid
Charles Haynes: Green urchin flan with old aceto balsamico
Charles Haynes: Chilled octopus and pork ear soppressatas with Castelvetrano olive and smoky pimentón sauce
Charles Haynes: Shaved fresh porcini, yellowtail(?) sashimi, red pepper (pimento?)
Charles Haynes: Goat's milk ricotta cavatelli rigati with little Tomales Bay mussels, smoked bluefish, and English peas
Charles Haynes: Chilled squid ink soup with smoked sea scallops, white shrimp confit, and Monti Iblei olive oil
Charles Haynes: Charcoal-grilled-rare yellowtail jack with Marin Miyagi oysters and fried shoelace potatoes
Charles Haynes: Cannelloni rossi with lobster, local rockfish, and Morel mushrooms
Charles Haynes: Rotolo di patate of salted black cod and squash blossoms with first-of-the-season bush Early Girl tomatoes
Charles Haynes: Passion fruit soufflé with pink peppercorn crème anglaise
Charles Haynes: Valrhona chocolate tart with fior di latte ice cream
Charles Haynes: Flavor Rosa plum gelato in almond tuile shells