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, 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”

Grilled Hawaiian Big Eye Tuna

Brokaw Avocado “Crema,” Cured Fennel Bulb, Garden Watermelon Radishes and “Ajo Blanco”

Nova Scotia Lobster

“Pommes Purée,” Garden Hakurei Turnips, Savoy Cabbage “Dumpling” and “Beurre de Choucroute”

“Bread and Butter”

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

Applewood Smoked Amish Green Circle Poularde

Wild Oregon Matsutake Mushroom, Garden Watercress Leaves and “Sauce Suprême”

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

Wilted Arrowleaf Spinach, Braised Lamb Cheek “Rillette,” Nantes Carrots and “Pimentón Reduction”

or

Japanese Miyazaki Wagyu

Kettle Garlic “Pudding,” Marinated Cherry Tomatoes, Garden “Haricots Verts” and “Banyuls Gastrique”

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”