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, Preserved Horseradish “Panna Cotta” and Granny Smith Apple “Vierge”

Supplement 60

Garden Eggplant Medley

Garden Heirloom Tomatoes, Compressed Frisée Lettuce, Fragrant Basils and Meyer Lemon “Vinaigrette”

Spanish Octopus “al Pastor”

Golden Pineapple “à la Plancha,” Cured Garden Radishes, Brokaw Avocado “Crema” and Guajillo Chili Pepper Glaze

Sautéed Fillet of Pacific Yellowtail

“Pommes Purée,” Sylvetta Arugula Leaves, “Pommes Maxim” and “Cornichon Beurre Blanc”

“Bread and Butter”

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

Applewood Smoked Wolfe Ranch Quail

Basmati Rice “Pilaf,” Roasted Cashew Nuts, Crispy Cipollini Onion and Sweet Coconut-Curry “Mousseline”

or

“Mac and Cheese”

Hand Cut Macaroni, Aged Parmigiano Reggiano and Preserved Australian Black Winter Truffles

Supplement 160

Herb Roasted “Prime Rib” of Elysian Fields Farm Lamb

Braised Lamb Cheek “Pressé,” Wild Oregon Chanterelle Mushrooms, Tender Garden Herb Salad and “Madeira Jus”

or

Japanese Miyazaki Wagyu

Wilted Arrowleaf Spinach, Fork Crushed Garden Red Kuri Squash, Pickled Hakurei Turnips and Ruby Beet Reduction

Supplement 135

Quesería 1605 Manchego Cheese

Concord Grapes and Toasted Pine Nuts

Jacobsen Orchards Fig Medley

Fig Leaf “Bavarois” and Brown Sugar “Tuile”

Garden Mint Ice Cream

with Bitter Cocoa Crumble

85% Abinoa Chocolate “Mousseux”

Almond “Sablé Breton” and Roasted Madagascan Vanilla “Cremeux”

“Mignardises”