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, Brioche “Croûton” and Preserved Horseradish “Crème Fraîche”

Supplement 60

COMPRESSED BITTER CHICORIES SALAD

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

HOKKAIDO SEA SCALLOP “À LA PLANCHA”

Brokaw Avocado “Crema,” Cured Garden Radishes, Cilantro Shoots and Guajillo Pepper “Coulis”

SAUTÉED FILLET OF PACIFIC YELLOWTAIL

Garden Rutabaga “Potage,” New Zealand Spinach Leaves and Mount Shasta Matsutake Mushroom “Suprême”

“BREAD AND BUTTER”

Laminated Brioche and Hilary Haigh’s Animal Farm Butter

APPLEWOOD SMOKED THOMAS FARMS SQUAB

Garden Sunchoke “Purée,” White Wine Poached Quince, Toasted Oat “Tuile” and “Meyer Lemon Jus”

or

“MAC AND CHEESE”

Hand Cut Macaroni, Aged Parmigiano Reggiano and Preserved Australian Black Winter Truffles

Supplement 160

HERB ROASTED “PRIME RIB” OF ELYSIAN FIELDS FARM LAMB

Garden Italian Eggplant “Parmesan,” Cherry Tomatoes, Kettle Garlic “Pudding,” Fragrant Basils and “Sauce Bordelaise”

or

“ENGLISH BREAKFAST”

Japanese Miyazaki Wagyu, Rancho Gordo Pinquito Beans, “Boudin Noir,” Sunny Side Up Quail Egg and Whole Grain Mustard Sauce

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”

CARDAMOM-CINNAMON ICE CREAM

English Walnuts and Tahitian Vanilla Custard “Chantilly”

85% ABINAO CHOCOLATE “MOUSSEUX”

“Sablé Breton” and 35% Dulcey “Crèmeux”

“MIGNARDISES”