CELEBRATION OF WHITE TRUFFLES AND VEGETABLES

MOUNT SHASTA MATSUTAKE MUSHROOM “VELOUTÉ”

“Quiche Fôrestière” and Garden Cutting Celery

“OYSTERS AND PEARLS”

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

BANTAM HEN EGG CUSTARD

with a “Ragoût” of White Truffles from Alba

SALT BAKED RUBY BEET SALAD

English Walnut “Tapenade,” Candied Golden Beets, Tender Garden Herbs and Grated White Truffles from Alba

BRUSSELS SPROUT “TOAST”

Meyer Lemon “Marmalade,” White Pearl Onions, “Pain Perdu” and Grated White Truffles from Alba

TOASTED CHESTNUT “AGNOLOTTI”

Aged “Parmigiano Reggiano” and Shaved White Truffles from Alba

WHITE BELGIUM ENDIVE “TARTE TATIN”

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

GARDEN CAULIFLOWER “SCHNITZEL”

Broccoli “Confetti,” Cauliflower Emulsion and Shaved White Truffles from Alba

JASPER HILL WHITNEY “RACLETTE”

Roasted Russet Potatoes and Seeded “Lavash”

MANILA MANGO-MAKRUT LIME “GELÉE”

Young Coconut “Joconde” and Garden Passion Fruit

K&J ORCHARDS BARTLETT PEAR SORBET

Mascarpone “Chantilly” and White Truffle from Alba

K+M 55% DARK CHOCOLATE - WHITE TRUFFLE “MOUSSE”

Black Pepper “Namelaka” and “Baileys Sponge”

“MIGNARDISES”