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

Salmon Creek Pork Jowl “Rillette,” Whipped Kendall Farms “Crème Fraîche,” Garden Cutting Celery and Pink Pearl Apple “Vierge”

Supplement 60

Garden Cucumber Salad

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

Hokkaido Sea Scallop “à la Plancha”

Brokaw Avocado "Mousse," Cured Garden Radishes, Puffed Forbidden Black Rice and Lemongrass “Pistou”

Mediterranean Turbot “Cuit à la Vapeur”

Garden Romano Bean “Succotash,” Crispy Hominy “Beignet,” Nasturtium Shoots and Brentwood Yellow Corn “Mousseline”

“Bread and Butter”

2006 Laminated Brioche and Hilary Haigh’s Animal Farm Butter 2026

Applewood Smoked Thomas Farms Squab

Caramelized Torpedo Shallot “Compote,” K&J Orchards Morettini Pear “Barquette,” Compressed Frisée Lettuce and Pear Brandy Reduction

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

Garden Elephant Garlic “Pudding,” Squash Blossom “Frittata”, Marinated Sungold Tomatoes and “English Thyme Jus”

or

Japanese Miyazaki Wagyu

“Pommes Écrasées,” Wilted Arrowleaf Spinach, Roasted Wild Oregon Chanterelle Mushrooms and “Sauce Entrecôte”

Supplement 135

Quesería 1605 Manchego Cheese

Cerignola Olive “Toast” and Garden Carmen Pepper “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”