Zagat

"sabayon" of pearl tapioca with island creek oysters and sterling white sturgeon caviar

monterey bay sea urchin, hass avocado mousse, granny smith apples, pumpernickel melba, pistachio oil and red veined sorrel ($75.00 supplement)

spiced marshmallow, brussels sprouts, "pruneaux d’agen," braised chestnuts and black winter truffle

slow poached banana, cranberry marmalade, candied virginia peanuts, crispy milk, watercress and tellicherry pepper crème fraîche ($40.00 supplement)

littleneck clam, fennel bulb, pickled peppers, "croûton de pain de campagne," basil and "rouille"

butter poached nova scotia lobster heirloom carrots, pea tendrils and sweet carrot emulsion

"poire en brioche," celery salad and piedmont hazelnut jus

san marzano tomato "compote," slow baked sunchokes, romaine lettuce and "béarnaise gastrique

hen-of-the-woods mushrooms, hakurei turnips, red grapes, glazed pearl onions and "sauce dijonnaise" ($100.00 supplement)

whipped acacia honey, tellicherry pepper shortbread, salsify root and navel orange "mostarda"

steamed meringue, blood orange soda and pistachio ice cream

aerated chocolate, griottine cherries, chocolate "marquise" and mint "chantilly"

hidden rose apples, caramel "panna cotta," vanilla custard and blis maple syrup gelée

heirloom sorrel, toasted pine nuts and armando manni extra virgin olive oil

verjus, slivered almonds and rosemary bialy

spinach "panade," broccoli tuile, petite onions, navel orange confit and pea tendrils

forest mushrooms, edamame, preserved ginger, matsutake mushroom vinaigrette and sweet potato leaves

soft poached hen egg, charred eggplant, black winter truffle and "fiore sardo"

serrano ham, preserved peppers and niçoise olive tapenade

"pommes de terre," young leeks, french breakfast radishes and "vichyssoise truffée"

buckwheat "mille crêpe," apricot "membrillo," pickled sunchokes and burgundy mustard

toasted pistachios, slow baked beets, hidden rose apples and poppy seed "madeleine"

compressed golden pineapple with lime and "coulis salé"

chocolate marshmallow, tamarind-coriander mousse and banana-crème fraîche sherbet

steamed persimmon pudding, candied walnuts and lemon-vanilla syrup

spiced marshmallow, brussels sprouts, "pruneaux d’agen," braised chestnuts and black winter truffle

"pommes de terre," young leeks, french breakfast radishes and "vichyssoise truffée"

slow poached banana, cranberry marmalade, candied virginia peanuts, crispy milk, watercress and tellicherry pepper crème fraîche

"paquette" of atlantic fluke, hass avocado "relish," cilantro and meyer lemon coulis

littleneck clam, fennel bulb, pickled peppers, "croûton de pain de campagne," basil and "rouille"

"poire en brioche," celery salad and piedmont hazelnut jus

butter poached nova scotia lobster heirloom carrots, pea tendrils and sweet carrot emulsion

san marzano tomato "compote," slow baked sunchokes, romaine lettuce and "béarnaise gastrique"