Restaurants supporting local farms with seasonal ingredients are always nice.
They don’t earn Michelin stars but I think they are as good in terms of quality and taste, no need for 10 different waiters/waitresses to serve or change every plate each time.
Charcuterie platter with cured meats, domestic and imported cheese, plum and cherry mostarda, pickled vegetables and grilled bread
Duck breast with heirloom carrots, summer squash, fingerling potatoes, green mole, red wine reduction
Dungeness crab & Brie encrusted ruby red trout, quinoa, asparagus & morel mushroom, lemon capper butter sauce
Pistachio & herb encrusted kurobuta bone-in pork chop, rye spaetzle, green cabbage, mole negro, ha sikil p'ak, mission fig agrodolce
Lemon meringue tart with raspberry rhubarb sorbet