"OYSTERS AND PEARLS"
"Sabayon" of Pearl Tapioca with Island Creek Oysters
and Iranian Ossetra Caviar

SALAD OF HAWAIIAN HEARTS OF PALM
Roasted Heirloom Beets and Périgord Truffle Vinaigrette
~ or ~
"PEACH MELBA"
Moulard Duck "Fois Gras au Torchon"
Frog Hollow Farms Peach Jelly, Pickled Peaches,
Marinated Red Onion, "Melba Toast" and Crispy Carolina Rice

CRISPY SKIN FILET OF HAWAIIAN MOI
Braised Heirloom Radhishes, Tokyo Turnips,
Tellicherry Pepper "Gastrique"

NOVA SCOTIA LOBSTER "CUIT SOUS VIDE"
Sweet Corn, Split English Peas
and Pea Shoot Salad

ALL DAY BRAISED EDEN FARMS' BERKSHIRE PORK SHOULDER
Wilted Arrowleaf Spinach with Poached Bing and Rainier Cherries

SNAKE RIVER FARMS "CALOTTE DE BOEUF GRILLÉE"
Forest Mushrooms, "Rissolée" of Fingerling Potatoes,
Watercress "Purée," Crispy Bone Marrow
and "Sauce Bordelaise"

RONCAL
Grilled Summer Squash, Garlic Scapes
and "Sauce Romesco"

PERSIAN LIME SORBET
Vanilla Briased Pineapple
and Haas Avocado "Coulis"

"TENTATION AU CHOCOLAT, NOISETTE ET LAIT"
Milk Chocolate "Crémeux," Hazelnut "Streusel"
with Condensed Milk Sorbet, "Sweetened Salty Hazelnuts"
and "Pain au Lait" Sauce

"MIGNARDISES"