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

Hokkaido Sea Scallop “à la Plancha,” Cauliflower “Bavarois,” Toasted Brioche “Croûton” and Crushed Spanish Caper “Gremolata”

Supplement 60

GARDEN PARSNIP “HUMMUS”

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

PACIFIC SHIMA AJI TARTARE

Celery Root “Remoulade,” Cured Garden Radishes, Puffed Forbidden Black Rice and Borscht “Vierge”

SWEET BUTTER POACHED NOVA SCOTIA LOBSTER

“Pommes Purée,” Garden Hakurei Turnips, Sylvetta Arugula Leaves and Kabocha Squash “Velouté”

“BREAD AND BUTTER”

Laminated Brioche and Hilary Haigh’s Animal Farm Butter

APPLEWOOD SMOKED WOLFE RANCH QUAIL

Belgian Endive “Tartelette,” Satsuma Mandarin, Spiced Kendall Farms “Crème Fraîche” and “Sauce Bigarade”

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 Napa Cabbage “Toast,” Mount Shasta Matsutake Mushroom, Garden Watercress Leaves and Forest Mushroom “Bouillon”

or

JAPANESE MIYAZAKI WAGYU

Red Wine Braised Vidalia Onion “Farci,” Wilted Swiss Chard, Garden New Zealand Spinach and “Bordelaise Vinaigrette”

Supplement 135

“GRUYÈRE D’ALPAGE CHENAU”

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

MANILA MANGO-MAKRUT LIME “GELÉE”

Young Coconut “Joconde” and Garden Passion Fruit

CARDAMOM-CINNAMON ICE CREAM

Tahitian Vanilla “Chantilly” and Oat Granola

85% ABINAO CHOCOLATE “MOUSSEUX”

“Sablé Breton” and 35% Dulcey “Crèmeux”

“MIGNARDISES”