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

Japanese Bluefin Tuna “Pavé,” Bantam Hen Egg “Terrine” and “Sauce Tonnato”

Supplement 60

Garden Tomato Salad

Cherry Tomatoes, Garden Elephant Garlic “Panna Cotta,” Yellow Taxi Tomato “Coulis,” Fragrant Basils and “Pain de Campagne Tuile”

Hokkaido Sea Scallop “Tataki”

Cured Garden Cucumbers, Puffed Forbidden Black Rice, Shiso Leaves and Cantaloupe “Gazpacho”

Sautéed Fillet of Norwegian Halibut

Crispy “Brandade,” Mount Shasta Chanterelle Mushrooms, Wilted Arrowleaf Spinach and “Sauce Vin Blanc”

“Bread and Butter”

Laminated Brioche and Hilary Haigh’s Animal Farm Butter

Liberty Farms Pekin Duck

White Wine Poached Garden Pink Lady Apples, Cutting Celery and “Calvados Gastrique”

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

Wild Oregon Morel Mushrooms, Brentwood Yellow Corn Kernels, “Boudin Noir” and “Whole Grain Mustard Jus”

or

Japanese Miyazaki Wagyu

Jacobsen Orchards Zephyr Squash Blossom “Farci,” Roasted “Ronde de Nice” Squash, Garden Sylvetta Arugula and “Marsala Jus”

Supplement 135

Quesería 1605 Manchego Cheese

Cerignola Olive “Toast,” Garden Bronze Fennel and “Sauce Romesco”

Peach Leaf “Bavarois”

Jacobsen Orchards Peach “Medley” and Verjus “Gelée”

Cultured Butter Ice Cream

with Noble Maple Syrup “Pancake”

K+M 70% Peruvian Chocolate

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

“Mignardises”