TASTING OF VEGETABLES

“OYSTERS AND PEARLS”

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

SALT BAKED RUBY BEET SALAD

English Walnut “Tapenade,” Candied Golden Beets, Tender Garden Herbs and Feta Cheese “Mousseline”

BRUSSELS SPROUT “TOAST”

Meyer Lemon “Marmalade,” White Pearl Onions, “Pain Perdu” and Crispy Spanish Capers

GARDEN RED KURI SQUASH “MALAI KOFTA”

Applewood Smoked “Crème Fraîche,” Pomegranate Seeds and Garden Cilantro Shoots

“BREAD AND BUTTER”

Laminated Brioche and Hilary Haigh’s Animal Farm Butter

WHITE BELGIUM ENDIVE “TARTE TATIN”

Fennel “Compote,” Garden Mustard Frills and Navel Orange Reduction

or

“MAC AND CHEESE”

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

Supplement 160

GARDEN CAULIFLOWER “SCHNITZEL”

Broccoli “Confetti,” Pickled Cauliflowers and “Beurre de Choucroute”

“GRUYÈRE D’ALPAGE CHENAU”

Toasted Hazelnut “Tuile” and Poached Garden Quince

K&J ORCHARDS GRANNY SMITH “APPLE PIE”

“Pain d’Épices” and Madagascan Vanilla “Crema”

“S’MORES”

Graham Cracker Ice Cream and 55% Équatoriale Chocolate “Ganache”

K+M CHOCOLATE “TWINKIE”

Peruvian Chocolate “Diplomat” and Cocoa “Anglaise”

“MIGNARDISES”