CELEBRATION OF BLACK TRUFFLES AND VEGETABLES

Chilled Lettuce “Vichysoisse”

Creamed Parsnip “Purée” and Crispy “Lavash”

“Oysters and Pearls”

Vidalia Onion-Tapioca “Ragoût,” Poached Oyster Mushrooms and Quinoa “Caviar”

Hen Egg Custard

with Périgord Truffle Butter

Garden Kabocha Pumpkin Salad

Compressed Bitter Chicories, Pomegranate Seeds, Barrel Aged Maple “Vinaigrette” and Black Winter Truffle “Confit”

Nantes Carrot “Tartelette”

Vidalia Onion “Relish,” Garden Sylvetta Arugula and Black Winter Truffle “Gastrique”

Black Winter Truffle “Agnolotti”

with Black Winter Truffle “Consommé”

Garden Summer Squash “en Escabèche”

Charred Poblano Pepper “Panisse,” Preserved Meyer Lemon, Cilantro Shoots and Rumi Saffron Glaze

Wild Oregon Chanterelle Mushroom “Pithivier”

Yukon Gold Potato “Confit,” Sunny Side Up Quail Egg and Black Winter Truffle “Confit”

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”