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,” Sweet Dill “Arlette,” Garden Cutting Celery 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”

Pacific Shima Aji Tartare

Brokaw Avocado “Mousse,” Cured Watermelon Radishes, Cilantro Shoots and Garden Passionfruit “Vierge”

Sweet Butter Poached Nova Scotia Lobster

“Pommes Purée,” Blue Hill Bay Mussel “Dumpling,” Baby Fennel “à la Plancha” and “Bouillabaisse Consommé”

“Bread and Butter”

Laminated Brioche and Hilary Haigh’s Animal Farm Butter

Applewood Smoked Thomas Farms Squab

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

85% Abinoa Chocolate “Mousseux”

Bitter Cocoa-Almond “Sablé” and Roasted Madagascan Vanilla “Cremeux”

“Mignardises”