Croque Madame: Brioche, hamachi sashimi, prosciutto and a quail egg.
Cuttlefish salad, sunchoke purée, arugula, maitake mushrooms
Corn agnolotti, Dungeness crab, cherry tomatoes and hon shimeji mushrooms. The crab seemed superfluous due to the pronounced sweetness from the corn.
Octopus salad
Olive oil poached Alaskan halibut, herbed asparagus, hon shimeji mushrooms and pickled ramp vinaigrette. Hatfield's halibut preparation pales in comparison to One Market's and Providence's.
Hamachi collar
Roasted squab, foie gras, schnitzel, cipollini onion and potato purée. Visually, the squab looked overcooked, but one bite belied that suspicion.
Chicken breast, corn and chantrelles
Beef duo: Hanger steak, horseradish dusted short rib
Pork belly with a fennel-celeriac purée
Buttermilk panna cotta, strawberries and lemon sorbet 
Baked lemon custard tartlet, huckleberry compote, shortbread sablé and lemon verbena ice cream
Chocolate and peanut butter brownie, salted caramel ice cream and roasted peanut toffee. Moist does not begin to describe this brownie. 
Sugar and spice dusted beignets, Venezuelan chocolate fondue and a vanilla malted milkshake shot to finish.
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