CHEF’S TING MENU

“Oysters and Pearls”

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

or

Regiis Ova Royal Ossetra Caviar

Sacramento Delta Sturgeon, Garden Little Gem Lettuce and Cutting Celery

Supplement 60

Garden Cucumber Salad

Grilled Fillet of Pacific Shima Aji

Hawaiian Heart of Peach Palm “Falafel,” Whipped “Labneh,” Sunflower Sprouts and “Paloise” Dressing

Sweet Butter Poached Nova Scotia Lobster

Cured Garden Radishes, Flavor Gator Plumcot “Coulis,” Crispy Shiso Leaves and Toasted White Sesame Seed “Vierge”

“Bread and Butter”

Preserved Garden Green Tomatoes, Genovese Basil “Dumpling” and Early Girl Tomato “Mousseline”

Applewood Smoked Wolfe Ranch Quail

Laminated Brioche and Hilary Haigh’s Animal Farm Butter

or

“Mac and Cheese”

Garden Baby Corn “Corn Dog,” Puffed Sorghum, Malabar Spinach Leaves and Whole Grain Mustard Sauce

Supplement 160

Herb Roasted “Prime Rib” of Elysian Fields Farm Lamb

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

or

Japanese Miyazaki Wagyu

Rumi Saffron Infused “Pommes Purée,” Mount Shasta Chanterelle Mushrooms, Roasted Garden Patty Pan Squashes and “Meyer Lemon Jus”

Supplement 135

Quesería 1605 Manchego Cheese

Black Elephant Garlic “Spätzle,” Garden Broccoli “Confetti” and Charred Eggplant “Bouillon”

Jacobsen Orchards Double Jewel Peaches

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

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”