APPETIZERS

Manchester Quail–Foie Gras “Galantine”
Oregon rhubarb, pistachios, radishes, and sesame leaves

Japanese Yellowtail
Vodka-cured, arugula–Oishii strawberry chutney,
Kohlrabi, “Sauce Caipiroska”

“Gascony Sable des Landes” White Asparagus
Blood orange, apricot kernels, puffed bread soufflé,
Ibérico loin shavings, “Champagne Rosé Sabayon”

Modesto, California Squab Consommé
Spring vegetables, croustade, foie gras–cognac cappuccino

MAIN COURSES

Columbia River White Sturgeon
Ossetra caviar, lemon potatoes, watercress,
“Sauce Noilly Prat”

Green-Walk Hatchery Trout
Kataifi-crusted, hamsa couscous cromesquis,
Fennel, “Sauce Vadouvan”

Blue Ridge Farm Rabbit Duo
Roasted saddle, morels, sage-braised legs “Fleischnacke,”
California carrot, green pepper–rabbit jus

Scharbauer Ranch Wagyu Beef Striploin
Binchotan-charred, cauliflower tartelette, crispy panisse,
Red onion chutney, “Jus de Bœuf aux Sésames”