Hors d’oeuvres

Deviled egg with tarragon and salmon roe

Tarte flambee (Alsatian flatbread with onion, creme fraiche, bacon and mushrooms)

Dungeness crab salad crostini with avocado creme

Potato gnocchi with Maitake mushrooms, nettle pesto, and pecorino

Duck cooked two ways: seared breast and red wine braised leg with roasted Tokyo turnips, Puy lentils and pomegranate salsa verde

Pear blackberry tart tatin with whipped cream