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Food

An evening at the French Laundry

Chef Thomas Keller

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Amuse bouche #1, cheese doodles

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Amuse Bouche #2, tuna tartare and creme fraiche in a cone

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Oysters and Pearls. Sabayon of pearl tapioca with Beau Soleil oysters and white sturgeon caviar

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Bread and 2 kinds of butter

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Salad of Marinated Gold Beets. Compressed English cucumbers, Haas avocado coulis, and garden nasturtiums

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Moulard Duck Foie Gras Au Torchon. Toasted hazelnuts, stewed Oregon huckleberries, frisee lettuce, and toasted brioche, with 3 kinds of salt

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Sauteed Fillet of Pacific Suzuki. Garden squash, globe artichokes, crispy capers, parsley shoots, and lemon puree

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Canadian Bluefin Tuna Tartare. Jacobsen’s Farm haricots verts, gypsy peppers, hen egg, Nicoise olives and petite romaine

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Sweet Butter-Poached Maine Lobster Tail. Vidalia onion, Brentwood sweet corn, summer truffle emulsion, and poached bing cherry

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Wolfe Ranch White Quail. Caramelized fennel bulb, dandelion greens, medjool dates, and jus de reglisse

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Four Story Hills Farm Rouelle de Tete de Cochon. Pickled peaches, Tokyo turnips, watercress leaves, and dijon mustard

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Hand-Cut Buckwheat Vermicelli. Cauliflower, mountain caviar, crispy sea beans, hard boiled egg, and sea urchin emulsion

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Herb Roasted Marcho Farms Veal Tenderloin. Potato mille-feuille, golden chanterelle mushrooms, broccolini fleurettes, and mushroom cream

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Brin d’Amour. Tomato compote, shaved French Laundry lardo, country bread croutons, and arugula vinaigrette

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Jacobsen’s Farm Green Gage Plum Sorbet. Young ginger nuage and Mirabelle jelly

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Delice au Chocolat et a la Menthe. With Amedei Chuao chocolate-mint parfait and mint syrup

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Glace aux Noyaux d’Abricots. Apricot sorbet, pate de fruits, nutmeg frangipane, and streusel

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Tea service

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Pot de creme with candied apricots (?) on the bottom

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Vanilla bean creme brulee

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Madelaines and candied macadamias

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