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

Alaskan King Crab “Boudin”

Alaskan King Crab “Boudin,” Garden Cutting Celery and Sweet Dill Mayonnaise

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”

Hawaiian Bigeye Tuna Tartare

Garden Carmen Pepper “Caponata,” Compressed Radishes, Cured Cerignola Olives and Puffed Forbidden Black Rice

Sweet Butter Poached Nova Scotia Lobster

Wilted Arrowleaf Spinach, Wild Oregon Chanterelle Mushrooms, Pickled Fairytale Eggplants and Crushed Spanish Caper “Bouillon”

“Bread and Butter”

Laminated Brioche and Hilary Haigh’s Animal Farm Butter

Applewood Smoked Thomas Farms Squab

Garden Elephant Garlic “Pudding,” Roasted Patty Pan Squash and “English Thyme 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

Nantes Carrot “Mole,” Braised Lamb Cheek “Empanada,” Caramelized Cipollini Onion and Whole Grain Mustard Sauce

or

“Steak and Salad”

Japanese Miyazaki Wagyu, Grilled Little Gem Lettuce, Brokaw Avocado “Mousse,” Garden Serpent Cucumbers, Aged Beef Fat “Toast” and Thousand Island “Gastrique”

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”