Chef Phil West and Mixologist Brooke Arthur of Range - San Francisco, CA

Dungeness Crab with Pickled Beets, Clementine Oranges, and Orach

Dungeness Crab with Pickled Beets, Clementine Oranges, and Orach

Asparagus with Poached Farm Egg, Barrique Cheese, and Quinoa

Asparagus with Poached Farm Egg, Barrique Cheese, and Quinoa

Asparagus with Poached Farm Egg, Barrique Cheese, and Quinoa

Steamed Manila Clams with Spicy Sausage and Spicy Chilies

Steamed Manila Clams with Spicy Sausage and Spicy Chilies

Maine Skate Wing with Parsnip Puree, Brussels Sprouts, Bacon, and Olive and Meyer Lemon Relish

Maine Skate Wing with Parsnip Puree, Brussels Sprouts, Bacon, and Olive and Meyer Lemon Relish

The B Line: Bulleit Bourbon, Lillet, Bergamont, Honey, and Bitters

The B Line: Bulleit Bourbon, Lillet, Bergamont, Honey, and Bitters

Emerald Fizz: Fennel-Infused 209 Gin, Kiwi, Soda, Egg White, and Lime

Emerald Fizz: Fennel-Infused 209 Gin, Kiwi, Soda, Egg White, and Lime

Vin de Pamplemousse: Square One Vodka, Grapefruit, Vanilla, Sauvignon Blanc, Lemon

Catcher in the Rye: Rittenhouse Rye 100, Amontillado, Sherry, Grand Marnier, Amer Picon, Abbotts Bitters, Orange Ribbon

Mixologist Brooke Arthur

Range

Range

Range