CHEF’S TASTING MENU

“Oysters and Pearls”

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

Regiis Ova Royal Ossetra Caviar

Salmon Creek Pork Jowl “Rillette,” Koshihikari Rice “Porridge” and Preserved Garden Mustard Greens

Supplement 60

Garden Cucumber Salad

Hawaiian Heart of Peach Palm “Falafel”

Whipped “Labneh,” Sunflower Sprouts and “Paloise” Dressing

Grilled Hawaiian Bigeye Tuna

Brokaw Avocado “Mousse,” Compressed Summer Melons, Cured Garden Radishes and Young Ginger “Vierge”

Nova Scotia Lobster

Buttered Popcorn Grits, Marinated Garden Sungold Tomatoes, Fragrant Basils and Creamy Lobster Broth

“Bread and Butter”

Laminated Brioche and Hilary Haigh’s Animal Farm Butter

Applewood Smoked Thomas Farms Squab

Melted Savoy Cabbage, Poached Garden Pink Pearl Apple, Hakurei Turnips and Brown Butter Emulsion

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

“Pommes Écrasées,” Roasted “Ronde de Nice” Squashes, Wild Oregon Morel Mushroom “Farci” and Forest Mushroom “Jus Gras”

or

Japanese Miyazaki Wagyu

Bantam Hen Egg “Purée,” Corned Marcho Farms Veal Tongue, Crispy Cipollini Onion and “Béarnaise Gastrique”

Supplement 135

Quesería 1605 Manchego Cheese

Cerignola Olive “Toast” and “Sauce Romesco”

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”