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Crispy Maine Lobster “Cake”_Sauce Américaine_Early California Asparagus_Wild Flowers_DSC_0314 Group dining at The Kitchen Counter Quinto Quarto with Pave of Braised Oxtail, Heirloom Tomato “Sugo”, Egg Yolk Pasta, Crispy Garlic and Parmesan Executive Chef Kelly McCown Slow Roasted Rack of Martin Emigh Lamb_ Ash Roasted Nantes Carrots_Spring Sorrel_English Pea “Tzatziki”_DSC_0660 Guests dining at The Kitchen counter Tamale of White Corn Pudding_Prosciutto de Parma_Slow Smoked Heritage Pork_Poblano Crema_Tomatillo_DSC_0116
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