T A S T I N G M E N U

CAULIFLOWER VICHYSSOISE kaluga caviar, minus 8 verjus, toasted pine nuts, pickled celery

TORCHON OF HUDSON VALLEY FOIE GRAS sweet and sour quince with tumeric, szechuan peppercorn brioche, mustard seed

ROASTED MORRO BAY SABLEFISH smoked brandade espuma, golden char roe, crispy hen of the woods mushroom, kombu

40 DAY DRY-AGED PRIME BEEF STRIP LOIN butternut squash and sweet potato gratin, brown butter chestnut puree, date reduction

SAINT ANDRÉ TRIPLE CRÉME preserved berries, marcona almond, manuka honey

HARRY’S BERRIES STRAWBERRIES olive oil cake, opalys mousse, yuzu sorbet

o n e h u n d r e d s e v e n t y f i v e d o l l a r s

w i t h w i n e s e l e c t i o n s, t w o h u n d r e d s i x t y d o l l a r s

w i t h g r a n d w i n e t a s t i n g, t h r e e h u n d r e d s i x t y d o l l a r s

V E G E T A R I A N T A S T I N G M E N U

CRIMSON BEET TARTARE golden beet “yolk,” horseradish crème fraîche

CRISPY RICE PAELLA bouquet of tiny vegetables, romesco sauce

CELERINI ALFREDO celery root noodles, garlic cream, brown butter crumble, truffles

POT“ATO”-AU-FEU potato variation, brussels sprout leaves, wild mushrooms, roasted vegetable broth

FLEUR DU MAQUIS ratatouille, arugula

PISTACHIO PAVLOVA meringue crisps, pistachios, lemon marmalade

o n e h u n d r e d f o r t y d o l l a r s

w i t h w i n e s e l e c t i o n s, t w o h u n d r e d t w e n t y – f i v e d o l l a r s

w i t h g r a n d w i n e t a s t i n g, t h r e e h u n d r e d t w e n t y – f i v e d o l l a r s

C A V I A R

BESTER CAVIAR traditional accompaniments

t w o h u n d r e d – f i f t y p e r o u n c e

F I R S T

CHILLED OYSTERS | 30 hibiscus mignonette, fresh wasabi root and cucumber

BRAISED MEDITERRANEAN OCTOPUS CARPACCIO | 28 olive cracker, cumin crème fraîche, garden mint

ROASTED HEIRLOOM BEETS | 25 california citrus, buratta mousse, pumpernickel crisp

KONA KAMPACHI CRUDO | 28 finger lime, myoga, kohlrabi, granny smith apple

S E C O N D

DUNGENESS CRAB BASIL SOUP | 28 lemon, okinawa potato, preserved lemon

SOFFRITTO RISOTTO | 25 melted mirepoix, crispy littleneck clams

LOBSTER SUMAC CAVATELLI | 32 baby turnips, turnip greens, lobster bouillon

ROASTED PORK BELLY | 28 garlic soubise, black eyed peas, sherry cipollini

M A I N

PACIFIC SWORDFISH | 65 tarbais white beans, artichokes barigoule, meyer lemon

ROASTED MERO ARCTIC SEABASS | 75 sunchoke, matsutake mushroom, chinese broccoli

SAUTÉED SALMON | 60 vaudouvan coconut cream, heirloom carrots, hearts of palm

LA BELLE FARMS DUCK BREAST | 60 quinoa, huckleberry, salsify, hazelnut

GRILLED BEEF TENDERLOIN | 60 black trumpet mushroom, mustard greens, potato glass

SUPERIOR FARMS LAMB LOIN | 60 swiss chard subric, chanterelles, charred onion, lamb brodo