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 Kurobuta Pork Jowl, Compressed Manila Mango, Grilled Little Gem Lettuce and “Nuoc Cham Vierge”

Supplement 60

Garden Heirloom Tomato Salad

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

Scottish Sea Trout “Chaud-Froid”

Bantam Hen Egg “Terrine,” Elephant Garlic “Melba” and Garden Baby Leek “à la Vinaigrette”

Nova Scotia Lobster

Garden Fairytale Eggplant, Broccoli “Dumpling,” Sylvetta Arugula Leaves and Charred Eggplant “Bouillon”

“Bread and Butter”

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

Applewood Smoked Wolfe Ranch Quail

Wild Oregon Lobster Mushroom “Tapenade,” Hakurei Turnips and Wilted Arrowleaf Spinach “Mousseline”

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 Summer Squash “Frittata,” Rumi Saffron Infused La Ratte Potato “Purée,” “Boudin Noir” and Preserved Meyer Lemon “Gastrique”

or

Japanese Miyazaki Wagyu

Crispy Brokaw Avocado, Whipped “Labneh,” Cured Garden Cucumbers and “Chimichurri Jus”

Supplement 135

Quesería 1605 Manchego Cheese

Concord Grapes and Toasted Pine Nuts

Jacobsen Orchards Fig Medley

Fig Leaf “Bavarois” and Brown Sugar “Tuile”

Roasted Corn Silk Ice Cream

“Johnny Cake” and Noble Maple Syrup

K+M 70% Peruvian Chocolate

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

“Mignardises”