C h e f ’ s T a s t i n g M e n u 2 7 F e b r u a r y 2 0 2 2 “ O Y S T E R S A N D P E A R L S ” “Sabayon” of Pearl Tapioca with Island Creek Oysters and Regiis Ova Caviar S L O W R O A S T E D S U N C H O K E S A L A D Pickled Globe Artichokes, Garden Butter Lettuce , Preserved Meyer Lemon and Sunflower Seed Yogurt H A W A I I A N B I G E Y E T U N A “ À L A P L A N C H A ” Cr ispy Cipollini Onions, Watercre ss Leaves and Golden Pineapple “Mostarda” “ R O U E L L E ” O F D O V E R S O L E A N D B O U C H O T M U S S E L S Creamed Cauliflower Purée , Garden Broccoli , Toasted Brioche and Spanish Caper - Brown Butter Jus “ B R E A D A N D B U T T E R ” Bitter Cocoa Laminated Brioche and Diane St. Clair’s Animal Farm Butter W O L F E R A N C H W H I T E Q U A I L “ J A M B O N E T T E ” Braised Garden Collard Greens, Cured Turnips and Applewood Smoked Bacon Bouillon or “ C A R N A R O L I R I S O T T O B I O L O G I C O ” Organic A c querello Rice, Root Vegetable Cream and Shaved Black Winter Truffles ( 135 .00 supplement ) S N A K E R I V E R F A R M S “ C A L O T T E D E B Œ U F ” La Ratte Potato Purée, Red Wine Poached French Prunes Confit Nantes Carrots and Whole Grain Mustard Sauce or C H A R C O A L G R I L L E D J A P A N E S E W A G Y U Wild Forest Mushroom “Gratin,” Brisket Stuffed Morel Mushrooms, Arrowleaf Spinach and Bordelaise Vinaigrette ( 1 35 .00 supplement ) “ G O U G È R E ” Andante Dairy “Etude” and Black Winter Truffle “Fondue” A S S O R T M E N T O F D E S S E R T S Fruit, Ice Cream, Chocolate and Candies