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

Grilled Pacific Bluefin Tuna, Compressed Melons and Young Coconut “Pudding”

Supplement 60

Garden Eggplant Medley

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

Hokkaido Sea Scallop “à la Plancha”

Cured Garden Cucumbers, Hawaiian Heart of Peach Palm, Puffed Forbidden Black Rice and Animal Farm Buttermilk Dressing

Sautéed Fillet of Pacific Shima Aji

Spearmint “Coulis,” Crispy Hominy “Beignet,” Roasted Garden Avocado Squash and Carmen Pepper “Consommé”

“Bread and Butter”

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

Liberty Farms Pekin Duck

Jacobsen Orchards Poached Quince “Barquette,” Whipped Ricotta Cheese, Ruby Beet “Confit” and Balsamic Reduction

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

Caramelized Brussels Sprouts, Hakurei Turnips, Nantes Carrot, “Boudin Noir” and “Beurre de Choucroute”

or

Japanese Miyazaki Wagyu

Vidalia Onion “Farci,” Mount Shasta Matsutake Mushroom, New Zealand Spinach Leaves and Charred Garden Spring Onion “Mousseline”

Supplement 135

Quesería 1605 Manchego Cheese

Concord Grapes and Toasted Pine Nuts

K&J Orchards Candy Stripe Fig

Coriander Seed “Panna Cotta” and Brown Butter “Pâte Sucrée”

Garden Mint Ice Cream

with Bitter Cocoa Crumble

85% Abinao Chocolate “Mousseux”

“Sablé Breton” and Madagascan Vanilla “Crémeux”

“Mignardises”