Meteora

Sue Buxton Day Boat Scallops

Scallops caramelized with honey, heirloom banana, turnip, and roasted kelp—sweet, vegetal, and texturally layered

Job’s Tears

A nutty, smoky grain dish with cachucha peppers, smoked almond, and charred onion—earthy and complex

Caramelized Plantain Dumpling

Plantain dumpling with Bloomsdale spinach, wild onion, and huitlacoche—savory, sweet, and earthy

Striped Bass

Fish accented with mustard leaf, mandarinquat, and praline of smoked chiles—bright, smoky, and balanced

California Dairy Cow

Rich, local beef course served with smoked rhubarb, wild spring shoots, and charred habanero jus—deep and savory

Margaret River Wagyu

Premium wagyu with smoked rhubarb, wild spring shoots, and charred habanero jus—luxurious and tender

Sourdough Cinnamon Beignet

Warm beignet with embered cream and guava butter—crispy, sweet, and comforting

Hearth‑Roasted Pineapple

Pineapple roasted over hearth with tonka bean, Brazil nuts, and burnt wheat—fruity, nutty, and smoky

Burnt Murasaki Yam

Charred yam with yeast butter, smoked trout roe, hazelnuts, and papaya—smoky, creamy, and texturally rich

Foam Dish