CHEF’S TASTING MENU

“OYSTERS AND PEARLS”

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

or

“BLT”

Braised Hobbs’ Bacon, Little Gem Lettuce, Marinated Cherry Tomatoes, “Sauce Tonnato” and Regiis Ova Royal Ossetra Caviar

Supplement 60

COMPRESSED BITTER CHICORIES SALAD

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

PACIFIC YELLOWTAIL TARTARE

Hawaiian Heart of Peach Palm, Cured Garden Radishes, Puffed Forbidden Black Rice and Preserved Ginger “Gastrique”

SWEET BUTTER POACHED NOVA SCOTIA LOBSTER

“Pommes Écrasées,” Meyer Lemon “Confit,” Garden Watercress Leaves and “Dijonnaise Mousseline”

“BREAD AND BUTTER”

Laminated Brioche and Hilary Haigh’s Animal Farm Butter

APPLEWOOD SMOKED THOMAS FARMS SQUAB

Parsnip “Purée,” White Wine Poached Garden Quince, Rancho Meladuco Date and “Calvados” Reduction

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

Black Garlic “Coulis,” Cauliflower “Toast,” Pickled Garden Fairytale Eggplant and “Za’atar Jus”

or

JAPANESE MIYAZAKI WAGYU

Wilted Swiss Chard, Mount Shasta Matsutake Mushroom, Braised Snake River Farms Short Rib and “Sauce Bordelaise”

Supplement 135

JUMI SCHLOSSBERGER ALT CHEESE

Caramelized Vidalia Onion “Barquette” and White Pearl Onions

MANILA MANGO-MAKRUT LIME “GELÉE”

Toasted Coconut “Joconde” and Garden Passionfruit

CARDAMOM-CINNAMON ICE CREAM

Tahitian Vanilla “Chantilly” and Pumpkin Seed Granola

85% ABINAO CHOCOLATE “MOUSSEUX”

“Sablé Breton” and 35% Dulcey “Crémeux”

“MIGNARDISES”