Stuzzichino: Perigord truffle and Parmesan cheese gougère with truffled quail egg

Soup: vellutata of Miyagi oysters with horseradish essence
~or~
Salad of Dungeness crab and winter citrus with Hass avocado and anise

Acquerello Carnaroli risotto of Perigord truffles and Castelmagno cheese
~or~
Tajarin: Piedmontese egg pasta with crispy sweetbreads, Maine lobster, and Marsala

Roast filet of Piedmontese beef with creamed spinach, bone marrow, and sugo
~or~
Roast black sea bass with salsify crema, saffron-scented fregola, and bass Bordelaise

Layered torta of almond-beet cake, almond meringata, and bittersweet chocolate ganache with goat cheese ice cream, fried almonds, and rosemary caramel
~or~
Honey panna cotta with Meyer lemon granita, toasted oat crumb, chamomile-lemon pâte de fruit, and caramelized honey

95.
per person