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

Santa Barbara Spot Prawn “Cocktail,” Bantam Hen Egg “Mousse” and Pickled Garden Celeries

Supplement 60

Garden Cucumber Salad

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

Pacific Shima Aji Tartare

Compressed Summer Melons, Cured Garden Radishes and Young Coconut “Pistou”

Hokkaido Sea Scallop “Poêlée”

Yellow Taxi Tomato “Coulis,” Marinated Garden Sungold Tomatoes, Fragrant Basils and Early Girl Tomato “Mousseline”

“Bread and Butter”

Laminated Brioche and Hilary Haigh’s Animal Farm Butter

Liberty Farms Pekin Duck

Belgian Endive “Barquette,” Frisée Lettuce and “Concord Grape Jus”

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 Chanterelle Mushroom “Tapenade,” Wilted Arrowleaf Spinach, Brentwood Yellow Corn Kernels and Forest Mushroom “Jus Gras”

or

Japanese Miyazaki Wagyu

Garden Elephant Garlic “Spätzle,” Koshihikari Rice “Porridge,” Broccoli “Confetti” and Charred Eggplant “Bouillon”

Supplement 135

Quesería 1605 Manchego Cheese

Cerignola Olive “Toast” and “Sauce Romesco”

Garden Strawberry “Île Flottante”

Tahitian Vanilla Ganache and Albion Strawberry Jelly

Jacobsen Orchards Rose Geranium Ice Cream

with Toasted American Pistachio Granola

K+M 70% Peruvian Chocolate

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

“Mignardises”