CHEF’S TASTING MENU

“Oysters and Pearls”

“Sabayon” of Pearl Tapioca with Island Creek Oysters and Regiis Ova Caviar

or

Regiis Ova Royal Ossetra Caviar

Hawaiian Bigeye Tuna Tartare, Bantam Hen Egg “Terrine” and “Sauce Tonnato”

Supplement 60

Garden Cherry Tomato Salad

Garden Elephant Garlic “Panna Cotta,” Pickled Green Tomato, Fragrant Basils and Toasted “Pain de Campagne Tuile”

Hokkaido Sea Scallop “à la Plancha”

Brokaw Avocado “Mousse,” Garden Gimlet Cucumbers, Puffed Forbidden Black Rice and Sweet Dill “Vierge”

Sautéed Fillet of Mediterranean “Loup de Mer”

Wild Oregon Morel Mushroom “Tapenade,” Hakurei Turnips, Nasturtium Shoots and “Dijonnaise Mousseline”

“Bread and Butter”

Laminated Brioche and Hilary Haigh’s Animal Farm Butter

Liberty Farms Pekin Duck

Wilted Arrowleaf Spinach, Brentwood Yellow Corn Kernels, Garden New Zealand Spinach Leaves and “English Thyme Jus”

or

“Mac and Cheese”

Hand Cut Macaroni, Aged Parmigiano Reggiano and Shaved Australian Black Winter Truffles

Supplement 160

Herb Roasted “Prime Rib” of Elysian Fields Farm Lamb

Sweet Pepper “Caponata,” Crispy Chickpea “Panisse,” Garden Fairytale Eggplant and “Pimentón Reduction”

or

Japanese Miyazaki Wagyu

Jacobsen Orchards Squash Blossom “Farci,” Cured Garden Patty Pan Squash and Crushed Spanish Caper “Bouillon”

Supplement 135

Andante Dairy Etude Cheese “Gougère”

with Australian Black Winter Truffle “Fondue”

Jacobsen Orchards Double Jewel Peaches

White Verjus “Gelée” and Crystallized Almonds

Kendall Farms “Crème Fraîche” Sherbet

with Garden Albion Strawberries

K+M 70% Peruvian Chocolate

Pearson Farms Pecan “Financier” and Bitter Cocoa “Ganache”

“Mignardises”