Let the starter of cured arctic char, served with beets, pistachios, and a kicky horseradish cream open your mind.

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The chef uses seasonal ingredients in dishes such as Arctic char with leeks and capers and hay-roasted sunchokes with black winter truffles.

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Some of the most sustainable choices, according to Seafood Watch, include wild Alaskan salmon, farmed Arctic char, and U.S.-farmed shrimp and catfish.

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Another time it was arctic char with carrot-curry reduction sauce, coconut rice and wilted rainbow chard, eaten in a secret enclave lit by dozens of candles near the pond.

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