market menu, spring -- beer & rye bread, cultured butter 6 raw market vegetables, oyster and lovage 7 chickpea fritters, pickled chile 8 seaweed and tofu beignets, yuzu kosho and lime 7 english muffins, uni, buratta and caviar 15 -- flower avenue garden salad 10 beets, pistachio, citrus 10 fluke crudo, cucumber, coastal herbs 14 chilled artichoke soup, nectarine and avocado 11 tartare of aged roe deer, fermented walnut, porcini and blackberry 16 -- carrots, peaches and vadouvan 16 hay roasted potato, goats milk and sorrel 17 stew of cod and favas, preserved citrus 26 diver scallop, fermented corn, braised bacon, apricot and basil 27 carpenters pigeon, onions, yeast and fermented cherry 32 -- buttermilk panna cotta, raspberry and rose 9 dessert of summer herbs 9 sorbet 4 coconut rice crispy, miso caramel 4