Every day we create two unique nine-course tasting menus - chef's tasting menu and a tasting of vegetables - each a series of smaller, focused dishes. No single ingredient is ever repeated throughout the meal. What we want you to experience is that sense of surprise when you taste something o new, so exciting, so comforting, so delicious, you think, "Wow" - and then it's gone. We want the peak of sensation on the palate to be all that you feel. So we serve a series of small courses meant to excite your mind, satisfy your appetite and pique your curiosity. We want you to say, "I wish I had just one more bite of that." And then the next plate arrives and the same thing happens, but in a different way, a whole new flavor and feel and emotion.

C H E F ' S   T A S T I N G  M E N U   |   1 7  J u l y  2 0 1 1

“OYSTERS AND PEARLS”
“Sabayon” of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar

CHILLED VELOUTÉ OF ENGLISH CUCUMBER
Hawaiian Hearts of Palm, Hass Avocado, Radish, Young Ginger “Bavarois,” Cashew and Cilantro

MOULARD DUCK “FOIE GRAS EN TERRINE”
Bourbon Vanilla Glaze, Pecan Crust, Yellow Peaches, Wild Ramps, Watercress and Aged Balsamic Vinegar
( 30.00 supplement )

“BRANDADE DE MORUE”
Toybox Tomatoes, Cipollini Onions, “Fiçoïde Glaciale” and Ranch Dressing

SAUTÉED FILLET OF GULF COAST RED SNAPPER
Globe Artichoke, Nantes Carrot, Chanterelle Mushrooms, Garlic “Pain Perdu” and Spanish Caper Emulsion

SWEET BUTTER-POACHED MAINE LOBSTER “MITTS”
Soppressata, Brentwood Corn, Petite Lettuces and Piquillo Peppers

WOLFE RANCH WHITE QUAIL
English Peas, Tokyo Turnips, “Pomme Ecrasée” and Béarnaise Reduction

FOUR STORY HILL FARM “POULARDE AUX TRUFFES”
Fennel Tapenade, “Demi-Sec” Plum, Arugula and Braised Pine Nut Vinaigrette

DÉGUSTATION OF BELLWETHER FARMS SPRING LAMB
“Raviolini,” Fava Beans, Garden Squash, “Puttanesca,” Niçoise Olive and Basil

“MIMOLETTE”
English Muffin, Rhubarb-Strawberry Jam, Pistachio, Celery and Australian Black Truffle

CHAMOMILE SHERBET
Sunflower Seed “Granola,” Summer Melon and Honey

CARAMÉLIA CHOCOLATE “CRÈMEUX”
Gros Michel Banana, Georgia Peanuts, “Dentelle” and Salted Popcorn Ice Cream

“ÎLE FLOTTANTE”
Lemongrass, Black Sesame, Navel Oranges and Tahitian Vanilla Bean “Anglaise”

MIGNARDISES

PRIX FIXE 270.00   |   SERVICE INCLUDED

T A S T I N G  O F  V E G E T A B L E S   |   1 7  J u l y  2 0 1 1

“DÉGUSTATION” OF MARCONA ALMONDS
Cucumbers Blossoms, Brooks Cherries and Chamomile “Gastrique”

FRENCH LAUNDRY GARDEN ONIONS
Yellow Peach Relish, Mâche and Niçoise Olives

“OEUFS BROUILLÉS”
“Pommes Maxim’s,” English Pea Porridge, Oyster Lettuce and Australian Black Truffle

CRANBERRY BEAN “AGNOLOTTI”
Brentwood Corn, Celery Branch, Lovage and Pickled Sweet Peppers

ASH-BAKED BEET
Broccoli, Navel Orange, Red Radish, Petite Lettuces and Australian Black Truffles

“CÈPES À LA BORDELAISE”
Toasted Barley, Nantes Carrots, Garlic Confit and Parsley

“BURRATA”
“Demi-Sec” Tomatoes, Summer Squash, Pine Nuts and Greek Basil Pesto

CABOT “CLOTHBOUND CHEDDAR”
Fennel Bulb, Wild Ramps, Grapes and Red Walnuts

PERSIAN LIME SORBET
Mascarpone “Panna Cotta,” Graham Cracker and Toasted Marshmallow

DARK CHOCOLATE “MARQUIS”
Malt “Anglaise,” Raisin Purée, Cocoa “Financier” and Muscovado Sugar Ice Cream

“STRAWBERRY SHORTCAKE”
“Streusel,” Yogurt, Lemon Curd and Extra Virgin Olive Oil Sorbet

MIGNARDISES

PRIX FIXE 270.00   |   SERVICE INCLUDED