CHEF’S TASTING MENU

“Oysters and Pearls”

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

Regiis Ova Royal Ossetra Caviar

Hokkaido Sea Scallop Crudo, Jamón Ibérico Crumble, Cutting Celery and “Sauce Anchoïade”

Supplement 60

Garden Cherry Tomato Salad

Santa Barbara Abalone “à la Plancha”

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

Grilled Fillet of Pacific Shima Aji

Koshihikari Rice “Porridge,” Garden Mustard Greens and Charred Eggplant “Bouillon”

“Bread and Butter”

Brokaw Avocado “Mousse,” Cured Garden Cucumbers, Cilantro Shoots and Australian Finger Lime “Aguachile”

Applewood Smoked Thomas Farms Squab

Laminated Brioche and Hilary Haigh’s Animal Farm Butter

“Mac and Cheese”

Rancho Gordo Pinquito Beans, Squab “Confit Croquette” and “Pimentón Jus”

Supplement 160

Herb Roasted “Prime Rib” of Elysian Fields Farm Lamb

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

Japanese Miyazaki Wagyu

Brentwood Yellow Corn “Succotash,” Wild Oregon Morel Mushrooms, Garden Broccoli “Confetti” and English Thyme Reduction

Supplement 135

Andante Dairy Etude Cheese “Gougère”

“Hash Brown,” Caramelized Vidalia Onion “Compote,” “Pommes Purée” and “Bordelaise Vinaigrette”

Jacobsen Orchards Double Jewel Peaches

with Australian Black Winter Truffle “Fondue”

Kendall Farms “Crème Fraîche” Sherbet

White Verjus “Gelée” and Crystallized Almonds

K+M 70% Peruvian Chocolate

with Garden Albion Strawberries

“Mignardises”

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