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 “Tartelette,” Garden Hakurei Turnips and Toasted Nori Emulsion

Supplement 60

“SALADE DE POMMES DE TERRE”

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

PACIFIC YELLOWTAIL SASHIMI

Brokaw Avocado “Mousse,” Hawaiian Heart of Peach Palm, Cured Garden Radishes, Puffed Forbidden Black Rice and Fennel “Mignonette”

SWEET BUTTER POACHED NOVA SCOTIA LOBSTER

Fork Crushed Garden Cauliflower, Crispy Cipollini Onions, New Zealand Spinach Leaves and Vadouvan Curry “Mousseline”

“BREAD AND BUTTER”

Laminated Brioche and Hilary Haigh’s Animal Farm Butter

APPLEWOOD SMOKED THOMAS FARMS SQUAB

Garden Sunchoke “Frittata,” Nantes Carrots and “Jus de Volaille”

or

HAND CUT “TAGLIOLINI”

Aged “Parmigiano Reggiano” and Shaved White Truffles from Alba

Supplement 220

HERB ROASTED “PRIME RIB” OF ELYSIAN FIELDS FARM LAMB

Creamed Garden Kale, Braised Lamb Cheek “Rillette,” Honey Poached Cranberries, Georgia Candy Roaster Squash “Confit” and Sage Reduction

or

“BEETS AND LEEKS”

Japanese Miyazaki Wagyu, King Richard Leek “Latke,” Wagyu “Bacon,” Parsnip “Coulis” and Ruby Beet “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

“GIANDUJA” CHOCOLATE TART

Bitter Cocoa “Sable” and Oregon Hazelnuts

“MIGNARDISES”