CELEBRATION OF BLACK TRUFFLES AND REGIIS OVA CAVIAR CHEF’S TASTING MENU

Chilled Lettuce “Vichysoisse”

Creamed Parsnip “Purée,” Crispy “Lavash” and Regiis Ova Ossetra Caviar

“Oysters and Pearls”

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

Hen Egg Custard

with a Ragoût of Périgord Truffles

Hokkaido Sea Scallop “Tataki”

White Sesame Seed “Coulis,” Compressed K&J Orchards Shinko Pear, Preserved Ginger “Vierge” and Regiis Ova Ossetra Caviar

Mediterranean Turbot "Cuit à la Vapeur"

Wilted Arrowleaf Spinach, Preserved Australian Black Winter Truffle “Confit” and Garden Kabocha Squash “Mousseline”

Black Winter Truffle “Agnolotti”

with “Brodo Consommé”

Applewood Smoked Amish Green Circle Poularde

Charred Poblano Pepper “Béchamel,” Marsh Hen Mill Cornbread “Pain Perdu,” Puffed Sorghum and “Pimentón” Reduction

Japanese Miyazaki Wagyu

King Richard Leeks “Wellington,” Garden Watercress Leaves and “Black Winter Truffle Jus”

Cave Aged Comté

Poached Jacobsen Orchards Quince, Toasted Sicilian Pistachio and Buckwheat “Crisps”

Jacobsen Orchards Fig Medley

Fig Leaf “Bavarois” and Brown Sugar “Tuile”

Roasted Cinnamon-Cardamom Ice Cream

with Black Winter Truffle Bread “Pudding”

K+M 70% Chocolate “Truffle”

Bitter Caramel “Crémeux” and Cocoa “Anglaise”

“Mignardises”