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

Smoked Sacramento Delta Sturgeon, Ruby Beet “Relish” and Sweet Dill “Lavash”

Supplement 60

Garden Kabocha Squash Salad

Garden Pumpkin “Cheesecake,” Compressed Bitter Chicories, Pomegranate Seeds and Barrel Aged Maple “Vinaigrette”

Oil Poached Fillet of Pacific Yellowtail

Cured Celery Root “Remoulade,” Toasted Brioche “Croûton” and Sour Apple “Vierge”

Nova Scotia Lobster

Melted King Richard Leeks, Garden Watercress Leaves and Mount Shasta Matsutake Mushroom “Suprême”

“Bread and Butter”

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

Liberty Farms Pekin Duck

Wilted Arrowleaf Spinach, Nantes Carrots and “Whole Grain Mustard Jus”

or

“Mac and Cheese”

Hand Cut Macaroni, Black Winter Truffle “Mousseline” and Preserved Australian Black Winter Truffles

Supplement 160

Herb Roasted “Prime Rib” of Elysian Fields Farm Lamb

Fork Crushed Sunchokes, Braised Lamb Cheek “Rillette,” Brussels Sprouts “Dumpling” and Sage “Mignonette”

or

Japanese Miyazaki Wagyu

Yukon Gold Potato “Frittata,” Red Wine Poached Prune, Garden Sylvetta Arugula and Sauce “Entrecôte”

Supplement 135

Jumi Schlossberger Alt Cheese

Caramelized Vidalia Onion “Barquette” and Pickled White Pearl Onions

Jacobsen Orchards Figs

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

K&J Orchards Bartlett Pear Sorbet

Chamomile Whip and Crystalized Walnuts

85% Abinao Chocolate “Mousseux”

“Sablé Breton” and Madagascan Vanilla “Crémeux”

“Mignardises”