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

Scottish Sea Trout “Parfait”, Bantam Hen Egg “Mousse,” Sweet Dill “Arlette” and Preserved Horseradish “Anchoïade”

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”

Oil Poached San Francisco Bay Black Cod

Wilted Arrowleaf Spinach, Caramelized Brussel Sprout “Croquette” and Young Coconut-Lemongrass Emulsion

Nova Scotia Lobster

“Pommes Purée,” Blue Hill Bay Mussel “Dumpling,” Meyer Lemon “Confit” and “Bouillabaisse Consommé”

“Bread and Butter”

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

Applewood Smoked Amish Green Circle Poularde

Garden Summer Squash “Ratatouille,” Wild Oregon Chanterelle Mushrooms, Sylvetta Arugula and “Sauce Pimentón”

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

Chickpea “Hummus,” Cauliflower “Toast,” Nantes Carrots and “English Thyme Jus”

or

Japanese Miyazaki Wagyu

Black Garlic “Coulis,” Braised Garden Fairytale Eggplant, Broccoli “Confetti” and Barrel Aged Tamari Reduction

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”