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

Scottish Sea Trout Tartare, Bantam Hen Egg “Purée,” Brioche “Croûton” and Garden Cutting Celery

Supplement 60

Garden Heirloom Tomato Salad

Tomatoes: Apple Yellow, Brandywine, Candy Land, Cherry, Chocolate Sprinkles, Coyote, Green Zebra, Indigo Kumquat, Mochi and Sungold with “Ajo Blanco”

Grilled Fillet of Pacific Shima Aji

Brokaw Avocado “Mousse,” Cured Garden Cucumbers, Puffed Forbidden Black Rice and Green Sorrel “Vierge”

Nova Scotia Lobster

Crispy Garden Elephant Garlic, Wild Oregon Chanterelle Mushroom “Tapenade” and “Vin Jaune” Emulsion

“Bread and Butter”

2006 Laminated Brioche and Hilary Haigh’s Animal Farm Butter

Applewood Smoked Amish Green Circle Poularde

“Cassoulet” of Garden Summer Pole Beans, Compressed Hakurei Turnips and Whole Grain Mustard Sauce

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

Charred Eggplant “Panisse,” Whipped “Labneh,” Roasted Garden Patty Pan Squash and “Za’atar Jus”

or

Japanese Miyazaki Wagyu

“Pommes Écrasées,” Corned Marcho Farms Veal Tongue, Caramelized Cippolini Onion and “Béarnaise Gastrique”

Supplement 135

Quesería 1605 Manchego Cheese

Cerignola Olive “Toast” and Devil's Gulch Ranch Rabbit “Mortadella”

Garden Strawberry “Île Flottante”

Tahitian Vanilla “Crémeux” and Jacobsen Orchards Lemon Verbena “Coulis”

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”