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

Sacramento Delta Sturgeon, Brioche “Soldier,” 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”

Grilled Fillet of Pacific Shima Aji

Brokaw Avocado “Mousse,” Cured Garden Cucumbers, Puffed Tapioca and “Provençale Vinaigrette”

Nova Scotia Lobster

Mount Shasta Lobster Mushroom “Tapenade,” Arrowleaf Spinach “Barbajuan,” Hakurei Turnips and “Crème de Champignons”

“Bread and Butter”

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

Liberty Farms Pekin Duck

Rancho Gordo Pinquito Beans, Braised Hobbs’ Bacon, Garden Nasturtium Shoots 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 “Béchamel,” Roasted Patty Pan Squash, Crispy Chickpea “Panisse” and “Meyer Lemon Jus”

or

Japanese Miyazaki Wagyu

“Pommes Écrasées,” Garden Baby Leeks, Caramelized Cipollini Onion, Watercress Leaves and Sweet Onion “au 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”