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, Fork Crushed Bantam Hen Eggs 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 Roasted Shallot “Cheesecake”

Hokkaido Sea Scallop “à la Plancha”

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

Sautéed Fillet of Pacific Yellowtail

Wild Oregon Chanterelle Mushroom “Tapenade,” Arrowleaf Spinach “Barbajuan,” Hakurei Turnips and “Crème de Champignons”

“Bread and Butter”

Laminated Brioche and Hilary Haigh’s Animal Farm Butter

Applewood Smoked Thomas Farms Squab

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 Avocado Squash, Crispy Chickpea “Panisse” and “Meyer Lemon Jus”

or

Japanese Miyazaki Wagyu

“Pommes Écrasées,” King Richard 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”