Warm asiago bread with whipped ’nduja pork butter and local honeycomb
Pork toasts with whipped herb goat cheese and microgreens.
Coccoli with prosciutto, whipped Taleggio and truffle honey
Duck Spring Rolls: Duck confit, cellophane noodles, cilantro, Thai basil and red cabbage, with sweet chile-soy dipping sauce.
Snapper Cheeks with chile-spiked apple purée and a fresh apple and pickled fennel salad.
Crazy Baba: Charred eggplant, feta and basil.
Avocado Huarache with jalapeño ricotta.
Cast Iron Cornbread with honey butter.
Bacon on a Stick, with crispy fried onions and original barbecue sauce.
Aromatic Marcona Almonds and California Grapes with olive oil, salami and feta
Rutabaga Tater Tots with deviled egg dip and scallions.
Idaho Potato Flauta with hollandaise, pickled shallot and sorrel.
Spicy White Shrimp Ajillo with garlic and sherry, served with torn bread.
Crispy Salmon Skin with cured salmon, citrus crème fraîche and smoked steelhead roe.
Elote: charred Mexican street corn, huitlacoche crema, Cotija, scallions and chorizo vinaigrette.
Tostones con Ceviche featuring hamachi infused with ginger, garlic, soy, red onion, jalapeño and schichimi togarashi.
Original Duck Wrap with Creole cream cheese, smoked cheddar, pickled jalapeño, bacon and honey glaze.
Baked and Fried Russet Potato with American cheese sauce, bacon, scallion, pickled sweet peppers and garlic streusel.
Duck Confit Pierogi with parsnip purée, pickled blueberries and Chioggia beet chips.
Honeymoon Oyster with urchin lobe, salmon roe, tobiko, quail egg yolk and green onion.
Dungeness Crab Cake with a nixtamalized green papaya and compressed jicama salad.
Midici Neapolitan Pizza offers Burrata With Melon and Prosciutto with toasted Neapolitan bread