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

Crispy Salmon Creek Kurobuta Pork Jowl, King Richard Leek “à la Vinaigrette” and Bantam Hen Egg “Mousse”

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”

Pacific Shima Aji Tartare

White Sesame Seed “Coulis,” Compressed Garden Cucumbers, Nori “Crisps” and Ponzu “Vierge”

Sweet Butter Poached Nova Scotia Lobster

Fork Crushed La Ratte Potato, Cipollini Onion Ring, Nasturtium Shoots and “Crème de Homard”

“Bread and Butter”

2006 Laminated Brioche and Hilary Haigh’s Animal Farm Butter

Applewood Smoked Thomas Farms Squab

Caramelized White Belgian Endive, Whipped Kendall Farms “Crème Fraîche,” Sicilian Pistachio and “Jus de Volailles”

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 Eggplant “Croquette,” Preserved Carmen Peppers, Lamb “Pepperoni” and Pimentón Reduction

or

Japanese Miyazaki Wagyu

Wild Oregon Chanterelle Mushroom “Toast,” Wilted Arrowleaf Spinach, Elephant Garlic “Pudding” and Forest Mushroom “Jus Gras”

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”