CHEF’S TASTING MENU

“Oysters and Pearls”

“Sabayon” of Pearl Tapioca with Island Creek Oysters and Regiis Ova Caviar

or

“Bacon and Eggs”

Sarawak Black Peppercorn-Honey Glazed Hobbs’ Bacon, Sunny Side Up Quail Egg, “Sauce Gribiche” and Regiis Ova Royal Ossetra Caviar

Supplement 60

Garden Eggplant Medley

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

Pacific Yellowtail Tartare

Brokaw Avocado “Crema,” Cured Garden Radishes and Golden Pineapple “Mostarda”

Sweet Butter Poached Nova Scotia Lobster

“Pommes Purée,” Caramelized Savoy Cabbage “Pierogi,” Garden Watercress Leaves and “Beurre Rouge”

“Bread and Butter”

Laminated Brioche and Hilary Haigh’s Animal Farm Butter

Applewood Smoked Wolfe Ranch Quail

Basmati Rice “Pilaf,” Roasted Cashew Nuts, Crispy Cipollini Onion and Sweet Coconut-Vadouvan 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 “English Thyme Jus”

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 Madagascan Vanilla “Cremeux”

“Mignardises”