Milk chocolate "Cremeux", hazelnut "Streusel" with Madagascar vanilla ice cream and sweetened salty hazelnuts
Napa Valley red verjus sorbet, Szechuan pepper gelee, raisin puree, white verjus emulsion, and vanilla-marinated muscat grape
Hayden mango sorbet, yuzu-scented genoise, Goma nougatine and black sesame coulis
Ricotta gnocchi, shaved Roquefort, 50 year old sherry vinegar and "Le Blanc" virgin walnut oil
Valrhona bitter chocolate souffle with dry apricot marmelade and mascarpone sorbet
Vanilla bean creme brulee
Assortment of cookies and treats
Strawberry preserve and dense whipped cream terrine
"Tomme du Berger" - roasted Belgian endive, plumped Sultana vinaigrette and clove-scented shortbread
Snake River Farm "Calotte de Boeuf Grillee", cepe mushrooms, bone marrow bread pudding, fine green beans and "Vinaigrette a la Bordelaise"
Salad of Jacobesen's Farm onions, poached Bing cherries, green almonds, garden mache and pickled ramp vinaigrette
Rillette of smoked Columbia River sturgeon, slow baked red beet and horseradish "Aigre-Doux"
"Oysters and Pearls": sabayon of pearl tapioca with Beau Soleil oysters and Russian Sevruga caviar
Saute of moulard duck foie gras, melted Belgian endive, poached Bing cherries, "Miettes de Pistache" and preserved cherry gastrique
"Fricassee des Pinces de Homard", sweetcorn pudding, Perigord truffle pureee, chanterelle mushrooms and garden herbs
Pan seared Liberty Valley duck breast, French Laundry peaches, creamed arrowleaf spinach and "Sauce au Poivre Verte"
Elysian Fields Farm "Selle d'Agneau Roti au Four", cassoulet of summer beans, oven-baked Roma tomatoes and Nicoise olives
Pan-roasted fillet of Pacific black cod, butter braised marble potatoes, baby leeks and Russian Sevruga caviar gastrique
Salmon creme fraiche cones