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

Wild Scottish Sea Trout “Chaud-Froid,” Preserved Horseradish “Crème Fraîche” and “Borscht Vierge”

Supplement 60

“SALADE DE POMMES DE TERRE”

Compressed Frisée Lettuce, Hobbs’ Bacon “Relish” and Black Winter Truffle Dressing

PACIFIC YELLOWTAIL “CRUDO”

Sweet Carrot “Tofu,” Cured Garden Radishes, Australian Finger Lime and Pine Nut “Vierge”

SWEET BUTTER POACHED NOVA SCOTIA LOBSTER

Garden Cabbage “Dumpling,” French Green Lentils, New Zealand Spinach Leaves and Red Cabbage “Bouillon”

“BREAD AND BUTTER”

Laminated Brioche and Hilary Haigh’s Animal Farm Butter

APPLEWOOD SMOKED THOMAS FARMS SQUAB

Parsnip “Coulis,” Toasted Pearson Farms Pecan, Garden Chervil and Brown Butter “Gastrique”

or

HAND CUT “TAGLIOLINI”

Aged “Parmigiano Reggiano” and Shaved White Truffles from Alba

Supplement 220

HERB ROASTED “PRIME RIB” OF ELYSIAN FIELDS FARM LAMB

Braised Lamb Cheek “Rillettes,” Garden Celery Root, Sunchoke “Toast” and Sunflower Seed “Mousseline”

or

JAPANESE MIYAZAKI WAGYU

Wild Oregon Chanterelle Mushrooms, Blistered Garden Hakurei Turnips, Watercress Leaves and “Forest Mushroom Jus”

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

“GIANDUJA” CHOCOLATE TART

Bitter Cocoa “Sablé” and Caramelized Oregon Hazelnut

“MIGNARDISES”