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