“Sabayon” of Pearl Tapioca with Island Creek Oysters and White

“Sabayon” of Pearl Tapioca with Island Creek Oysters and White

chef’s tasting menu
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3
August
2016
“OYSTERS AND PEARLS”
“Sabayon” of Pearl Tapioca with Island Creek Oysters
and White Sturgeon Caviar
ROYAL KALUGA CAVIAR
Big Eye Tuna “Tartare,” Soft Tofu Purée, Yuzu “Chiffon”
and Garden Shiso
( 60.00 supplement )
GARDEN CUCUMBER SALAD
Charred Padron Peppers, Brokaw Avocado Mousse, Nasturtiums
and Sweet Pepper Purée
“LIVER AND ONIONS”
Hudson Valley Moulard Duck Foie Gras “Terrine,” Sweet Onion Relish,
K&J Orchards Peaches and Pea Shoots
( 30.00 supplement )
SAUTÉED FILLET OF ATLANTIC STRIPED BASS
Dungeness Crab “Fondue” and Garden Dill
“BEETS AND LEEKS”
Sweet Butter Poached Stonington Maine Lobster, Roasted Garden Beets
and King Richard Leek “Mousseline”
PACIFIC ABALONE “À LA ESCARGOT”
“Servi Avec Beurre Maître d’Hôtel”
WOLFE RANCH WHITE QUAIL
Sungold Tomatoes, Early Girl Tomato Confit and Kettle Garlic Cream
“MACARONI AND CHEESE”
Hand-Cut “Macaroni,” Hobbs’ Bacon, Romaine Lettuce, “Parmigiano-Reggiano”
and Shaved Australian Black Winter Truffle
( 125.00 supplement )
CHARCOAL GRILLED SNAKE RIVER FARMS “CALOTTE DE BŒUF”
Brentwood Corn, Garden Radishes, Chanterelle Mushrooms and “Sauce Colbert”
CORNED MARCHO FARMS VEAL HEART “PICCATA”
La Ratte Potato Purée, Preserved Meyer Lemon, Spanish Capers
and Brown Butter
ANDANTE DAIRY “ACAPELLA”
Crispy Chickpea “Panisse,” Niçoise Olives, Opal Basil
and Gold Bar Squash “Pudding”
ASSORTMENT OF DESSERTS
Fruit, Ice Cream, Chocolate and Candies
PRIX FIXE 310.00
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SERVICE INCLUDED