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

GARDEN PARSNIP “HUMMUS”

Sunchoke “Falafel,” Grilled Bitter Chicories, Pomegranate Seeds and Medjool Date “Vinaigrette”

HOKKAIDO SEA SCALLOP “À LA PLANCHA”

Garden Cauliflower “Terrine,” Hawaiian Heart of Peach Palm, Crispy Spanish Capers and Pine Nut “Gremolata”

GRILLED FILLET OF PACIFIC SHIMA AJI

Yukon Gold Potato “Frittata,” Pickled White Pearl Onion and Arrowleaf Spinach “Mousseline”

“BREAD AND BUTTER”

Laminated Brioche and Hilary Haigh’s Animal Farm Butter

LIBERTY FARMS PEKIN DUCK

K&J Orchards Persimmon “Pudding,” Spiced Kendall Farms “Crème Fraiche,” Wild Purslane and “Jus de Canard”

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

Melted Brussels Sprouts, Garden Winter Squash “Béchamel,” Poached Cranberries and Sage “Mignonette”

or

JAPANESE MIYAZAKI WAGYU

Koshihikari Rice “Congee,” Snake River Farms Short Rib “Croquette,” Mount Shasta Matsutake Mushroom and Garden Eggplant “Bouillon”

Supplement 135

“GRUYÈRE D’ALPAGE CHENAU”

Seeded “Lavash” and K&J Orchards Fuji Apple “Chutney”

MANILA MANGO-MAKRUT LIME “GELÉE”

Toasted Coconut “Joconde” and Garden Passionfruit

CARDAMOM-CINNAMON ICE CREAM

Tahitian Vanilla “Chantilly” and Oat Granola

85% ABINAO CHOCOLATE “MOUSSEUX”

“Sablé Breton” and 35% Dulcey “Crémeux”

“MIGNARDISES”