The Progress menu — United States

Fresh heirloom tomatoes and sweet corn are served with a mild, fruity aji amarillo chili sauce, crumbled cotija cheese, and fresh purslane.

This dish features fresh cucumbers, seaweed, and trout roe, accented with local Half Moon Bay wasabi and sautéed beech mushrooms.

Roasted eggplant and fresh melon served with a crunchy topping of pistachios, cardamom, and bulgur wheat.

Crispy tofu and hearts of palm served in a green curry sauce with bok choy and avocado.

Toasted bread topped with Aleppo pepper-spiced figs, melted cheese, and fresh basil.

Sautéed chanterelle mushrooms and grilled junipero cheese served with Bronx grapes and smoked poblano peppers.

This dish features small, pasta-like sorpresine tossed with charred yellow tomatillos, husk cherries, zucchini, and creamy ricotta cheese.

A light, airy potato mousse topped with a serving of savory caviar.

A corn dough pocket filled with Toma cheese, topped with a creamy corn truffle sauce and a crunchy, toasted seed salsa.

Slow-roasted pork head served with fresh fennel, crisp pink apples, and a savory fermented chile-garum sauce.

Crispy fried dill pickle slices served with a bay shrimp and nettle herb dressing.

A slice of hearty, seed-crusted bread served with a side of honey herb butter.

Thinly sliced yellowtail cured in a seven-pepper spice blend, served with watermelon, peach, and lilikoi.

These noodles are tossed in a savory brown butter sauce and served with oyster mushrooms, a tomato-kale dashi broth, and bonito flakes.

Grilled Pacific seabass served in a light broth with shelling beans, Castelvetrano olives, and Parmesan cheese.

A whole fried McFarland Springs trout served with a nectarine and Thai chile fish sauce, accompanied by toasted jade rice.

Spiced goat sausage served with roasted potatoes, corn, and a side of French onion sourdough topped with melted Gruyère cheese.

Tender pork cheeks served with a vibrant green chili oil, fresh tomatoes, and a creamy pumpkin seed sauce.

Grilled lamb loin served with roasted eggplant, peppers, and plums.

This dish features a half-roasted Liberty Farms duck served with peanut fried rice and a side of smoked chile vinegar.