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

Supplement 60

Salmon Creek Pork Jowl “Rillette”

Koshihikari Rice “Porridge” and Preserved Garden Mustard Greens

Garden Cucumber Salad

Hawaiian Heart of Peach Palm “Falafel”

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

Hawaiian Bigeye Tuna Tartare

Brokaw Avocado "Mousse"

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

Crispy Chesapeake Bay Soft Shell Crab

Buttered Popcorn Grits, Marinated Garden Sungold Tomatoes, Fragrant Basils and "Crème de Tourteau”

“Bread and Butter”

Laminated Brioche and Hilary Haigh’s Animal Farm Butter

Liberty Farms Pekin Duck

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”