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"Oysters and Pearls"
"Sabayon" of Pearl Tapioca with Bagaduce Oysters
and Iranian Osetra Caviar
Caramelized Belgian Endive,
Curried "Brunoise" of Banana, Micro-Cilantro
and "Gastrique de Vinaigre de Clos Chatart"
or
Moulard Duck "Foie Gras au Torchon",
with Bing Cherry "Marmelade" and Toasted "Brioche"
($20.00 Supplement)
Grilled "Pavé" of Canadian Big-Eye Tuna,
Wilted Arrowleaf Spinach, Shiitake Mushrooms
and Tellicherry Pepper "Mignonette"
Sweet Butter Poached Maine Lobster
with an "Emincé" of Sweet Carrots, Green Leeks
and a Saffron-Infused Tomato Butter
Applewood Smoked Bacon Wrapped Sirloin of Cloverdale Farms Rabbit,
German Potato Salad and Hard Boiled Egg Emulsion
Pan Roasted Saddle of Elysian Fields Farm Lamb
with White Corn, Sweet Pepper
and Nickel Bean "Succotash"
or
Wolfe Ranch Squab "Cuit en Sous Vide"
with Slow Roasted Jacobsen's Farm Red Haven Peaches
and Caramelized Fennel Bulb
(Serves Two)
"Boerenkaas"
Santa Rosa Plum "Marmelade" and Clove "Gastrique"
Raspberry Ice Cream
with Wildflower Honey "Cake"
and Middleton Farms Summer Berries
Valrhona Chocolate "Velours"
with a Ginger-Infused Custard and "Cr&eactue;me de Carottes"
"Mignardises"
Chilled Cantaloupe Melon Soup
with Pickled Summer Melon and Garden Thai Basil
Summer Vine Ripe Tomato "Petal" Salad,
"Gazpacho Gelée", Beefsteak Tomato "Parfait"
and Sweet Garlic "Melba"
Sweet Summer White Corn "Agnolotti"
with Périgord Truffles and White Truffle Oil
"Tartare" of Canadian Big-Eye Tuna,
Haas Avocado, Grated Yuzu, Piquillo Peppers
and "Huile d'Espelette"
Salad of Grilled Pacific Cuttlefish
Big Island Hears of Palm, Pickled Young Ginger, Thai Coconut
and Garden Cilantro
Warm Salad of Grilled Pig's Tail
with California Sultanas, "Filet" of Green Leeks
and Pork Vinaigrete
"Pied de Cochon Farcie aux Ris de Veau
avec Lentilles du Puy et une Sauce de Vinaigre Vin Rouge
Sautéed Moulard Duck "Foie Gras"
Poached Jacobsen's Farm Peaches, Black Pepper "Gastrique"
and Baby Greens
($20.00 Supplement)
Sautéed Spotted Skatewing
with Roasted Summer Squash, Italian Parsley, Sweet Peppers
and Niçoise Olive Oil
Wild Virginia Striped Bass "en Crepinette au Byaldi",
Braised Fennel Bulb and Saffron-Infused Tomato Broth
Herb Roasted Atlantic Monkfish
Served with a "Cassoulet" of Summer Pole Beans
and Garden Thyme
(Serves Two)
Pan Seared Eden Farms Berkshire Pork Chop,
Marinated French Laundry Jingle Bell Peppers
and Herb-Scented "Panisse"
Pan Roasted Liberty Valley Duck Breast
with Roasted Cippolini Onion, Wilted Arrowleaf Spinach, Mariposa Plums
and Sautéed Moulard Duck "Foie Gras"
Snake River Ranch "Calotte de Boeuf Grillé",
Crispy Bone Marrow "Bread Pudding", Chanterelle Mushrooms
and Jacobsen's Farm Black-Eyed Peas
"Garrotxa"
French Laundry Garden Beets, Frisée Salad and Red Beet Essence
Whipped "Brie de Meaux"
with Garden Mâche and Périgord Truffle Salad
"Ossau Iraty"
"Three Bean Salad", Toasted Almonds and Sherry Vinaigrette
"Fourme d'Ambert"
Ricotta Cheese "Gnocchi"
with a Walnut Oil Emulsion and Toasted Walnuts
French Laundry Garden Basil "Sablé"
Sweet One Hundred Tomatoes, Yogurt Sorbet and Tomato "Gastrique"
Yuzu Pudding
with Fresh Mango and Spearmint "Granité"
"Carnaroli Biologico Risotto Cake"
with Passionfruit "Gratin" and Hibiscus Flower Ice Cream
"Déclinaison au Chocolat"
Hazelnut and Chocolate "Mille-Feuille"
with "Mousse au Chocolat Tiéde" and Chocolate Sorbet
"Mignardises"
Chilled Purée of Cauliflower Soup
with Caramelized Cauliflower "Florettes" and Toasted Almond "Mousse"
"Succotash"
Salad of Roasted Sweet Corn, Summer Pole Beans, Piquillo Peppers
and Baby Tango Lettuce
Slow Baked Heirlume Beets,
Garden Lettuces and Red Beet "Essence"
Butter Poached Fingerling Potatoes, Green Onions and Périgord Truffles
with Périgord Truffle "Syrup"
Oven Roasted Hon-Shemiji Mushrooms,
with Caramelized French Laundry Figs
Armando Manni "Per Me" Extra Virgin Olive Oil
and Forty-Year-Old Balsamic Vinegar
Grilled "Steak" of Patty Pan Squash,
"Brunoise" of Summer Squash, Fennel Bulb, Niçoise Olives,
and "Bagna Cauda" Sauce
"Délice St. Cyr"
with Bartlett Pear Salad and Cutting Celery
Vine-Ripened Tomato Water Sorbet,
Summer Melon Salad and Sparkling Watermelon "Jus"
"Terrine de Framboise"
with Yogurt "Mousse" and Banyuls Vinegar Jelly
"Mignardises"
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