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

New Caledonian Blue Prawn “Toast,” Bantam Hen Egg “Mousse” and Garden Cutting Celery

Supplement 60

Bitter Chicories Salad

Garden Kabocha Squash “Cheesecake,” Pomegranate Seeds and Barrel Aged Maple “Vinaigrette”

Crispy Spanish Octopus

Marinated Garden Cherry Tomatoes, Cured Cerignola Olives, Sylvetta Arugula and “Sauce Romesco”

Sautéed Fillet of Pacific Yellowtail

Cauliflower “Potage,” Arrowleaf Spinach “Ravioli,” Preserved Meyer Lemon and “Blanquette de Poisson”

“Bread and Butter”

Laminated Brioche and Hilary Haigh’s Animal Farm Butter

Applewood Smoked Thomas Farms Squab

Garden “Haricots Verts,” Nantes Carrots, Nasturtium Shoots 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

Wild Oregon Chanterelle Mushrooms, Braised Lamb Cheek “Rillette,” Brussels Sprouts and Forest Mushroom “Jus Gras”

or

Japanese Miyazaki Wagyu

“Pommes Anna,” Red Wine Glazed Jacobsen Orchards Prune, Garden Watercress Leaves and “Sauce Entrecôte”

Supplement 135

Jumi Schlossberger Alt Cheese

Caramelized Vidalia Onion “Barquette” and 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 “Crèmeux”

“Mignardises”