Californios

Blue masa tostada with Dungeness crab and trout roe

A crisp blue‑masa tostada layered with sweet Bay Area Dungeness crab and smoked trout roe—bright, briny, and texturally precise

Sourdough tortilla with battered cod, huitlacoche and corn crema

A single battered cod on a sourdough tortilla, topped with alternating dots of black and yellow huitlacoche and corn crema—earthy, creamy, and balanced

Granita (e.g., huckleberry, meyer lemon, kiwi, pea flowers)

A rainbow‑colored granita layered over vanilla semifreddo—bright, floral, and palate‑cleansing

Braised, smoked beef tongue with winter greens and horseradish

Tender, smoky beef tongue paired with bitter winter greens and a sharp horseradish kick—rich and nuanced

Tamal with grilled banana and savory caramel

A tamal filled with grilled banana and savory caramel—sweet, soft, and unexpectedly balanced

Caviar with Crisps

Caviar with Masa Base