Custardy Japanese sweet potato, panko-and-sesame fried to perfection and finished with persimmon coulis, vanilla+sunchoke puree, candied pecans, and fresh micro-sorrel.

Decadently supple meringue french toast topped with black sesame ganache and fresh, local passionfruit.

Salmon crudo with blood orange and navel orange aguachiles, togarashi, pink peppercorn, reyhan oil, and micro wasabina mustard.

Milk-dough-agnolotti, stuffed with tahini pastry cream, spiralized, then finished in a tahini cream sauce with carob molasses and fresh antep pistachios.

Mulberry aioli adheres a savory granola of toasted cashew, coconut, sunflower, and chia seeds to a taro pavé, finished with mint whipped cream, brown sugar tapioca, fresh mint, and a blackberry-mint emulsion.

Black fazzoletti conceals an umami-rich broccoli+cashew puree and fried floret crumble before being topped with micro mustard greens, savory granola, nasturtium petals, and reyhan oil.

Avocado baba ganoush, topped with mocha crumble and fresh pomegranate stars alongside dippable pomegranate katmer.

Seared chanterelles rest on a bed of crispy bulgogi "beef," served with a mushroom+tofu puree and a roasted carrot+pepper puree, fennel frond, and toasted sesame seeds.

This spin on the classic lemon bar features sumac, extra virgin olive oil anglaise, candied pecan, lavender fudge, and micro sorrel.

Tahinli katmer is paired with beyaz peynir whipped with yogurt, honey, and lemon, market figs and blackberries, toasted walnut, and garden mint.

This will be course #4 from our upcoming ADNATE Supper Club. Grab tickets now to find out more.