TASTING OF VEGETABLES

“OYSTERS AND PEARLS”

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

SALT BAKED RUBY BEET SALAD

English Walnut “Tapenade,” Candied Golden Beets, Tender Garden Herbs and Feta Cheese “Mousseline”

BRUSSELS SPROUT “TOAST”

Meyer Lemon “Marmalade,” White Pearl Onions, “Pain Perdu” and Crispy Spanish Capers

GARDEN RED KURI SQUASH “MALAI KOFTA”

Applewood Smoked “Crème Fraîche,” Pomegranate Seeds and Garden Cilantro Shoots

“BREAD AND BUTTER”

Laminated Brioche and Hilary Haigh’s Animal Farm Butter

WHITE BELGIAN ENDIVE “TARTE TATIN”

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

or

HAND CUT “TAGLIOLINI”

Aged “Parmigiano Reggiano” and Shaved White Truffles from Alba

Supplement 220

GARDEN CAULIFLOWER “SCHNITZEL”

Broccoli “Confetti,” Pickled Cauliflowers and “Beurre de Choucroute”

JUMI SCHLOSSBERGER ALT CHEESE

Toasted Hazelnut “Tuile” and Poached Garden Quince

K&J ORCHARDS GRANNY SMITH “APPLE PIE”

“Pain d’Épices” and Madagascan Vanilla “Crema”

“S’MORES”

Graham Cracker Ice Cream and 55% Équatoriale Chocolate “Ganache”

K+M CHOCOLATE “TWINKIE”

Peruvian Chocolate “Diplomat” and Cocoa “Anglaise”

“MIGNARDISES”