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

Hawaiian Bigeye Tuna Tartare, Brokaw Avocado “Mousse” and Young Ginger “Vierge”

Supplement 60

“SALADE DE POMMES DE TERRE”

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

SAUTÉED FILLET OF ATLANTIC STRIPED BASS

Garden Sunchoke “Tapenade,” Cured Garden Radishes and Sylvetta Arugula “Pistou”

SWEET BUTTER POACHED SANTA BARBARA SPINY LOBSTER

Grilled Garden Chicories, Nantes Carrots, Meyer Lemon “Confit” and “Maltaise Mousseline”

“BREAD AND BUTTER”

Laminated Brioche and Hilary Haigh’s Animal Farm Butter

APPLEWOOD SMOKED THOMAS FARMS SQUAB

Wild Oregon Matsutake Mushroom, Garden Hakurei Turnips and Pine Nut “Bouillon”

or

HAND CUT “TAGLIOLINI”

Aged “Parmigiano Reggiano” and Shaved White Truffles from Alba

Supplement 220

HERB ROASTED “PRIME RIB” OF ELYSIAN FIELDS FARM LAMB

Garden Celery Root “Croquette,” Melted King Richard Leeks, “Boudin Noir” and Red Cabbage Essence

or

JAPANESE MIYAZAKI WAGYU

Georgia Candy Roaster Squash “Latke,” Pickled White Pearl Onion, Broccoli “Confetti,” and Brown Butter “Gastrique”

Supplement 135

CASTEL REGIO TALEGGIO CHEESE

Garden Ruby Beets, Toasted English Walnuts and Belgian Endive

K&J ORCHARDS FUJI APPLE “TATIN”

Marcona Almond Sponge and “Zacapa Crèmeux”

MAPLE - MISO ICE CREAM

Paprika-Caramel “Mou” and Sesame Seed “Tuile”

“GIANDUJA” CHOCOLATE TART

Bitter Cocoa “Sablé” and Oregon Hazelnuts

“MIGNARDISES”