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 “Cheesecake,” Pickled Red Pearl Onion and Everything Bagel “Arlette”

Supplement 60

Garden Eggplant Medley

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

Crispy Spanish Octopus

“Masa Beignet,” Cured Garden Radishes, Cilantro Shoots and Garden Red Kuri Squash “Mole”

Sautéed Fillet of Pacific Yellowtail

Wilted Arrowleaf Spinach, Preserved Meyer Lemon and “Crème de Homard”

“Bread and Butter”

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

Applewood Smoked Thomas Farms Squab

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

Cauliflower “Potage,” Wild Oregon Matsutake Mushrooms, “Boudin Noir” and Forest Mushroom “Bouillon”

or

“Steak & Potato”

Japanese Miyazaki Wagyu, “Pommes Maxim,” Red Wine Glazed Hakurei Turnip and Sauce “Entrecôte”

Supplement 135

Quesería 1605 Manchego Cheese

Concord Grapes and Toasted Pine Nuts

Jacobsen Orchards Figs

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

K&J Orchards Bartlett Pear Sorbet

Chamomile Whip and Pink Peppercorns

85% Abinao Chocolate “Mousseux”

“Sablé Breton” and Madagascan Vanilla “Crémeux”

“Mignardises”