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Comté cheese soufflé with Scarlet Frills mustard greens and radish salad Grilled breast and braised leg of Liberty duck with wild huckleberries, Cannard Farm greens, and celery root purée Bittersweet chocolate tart with candied walnuts

Chez Panisse Restaurant will be closed for a private event

Roasted sea scallops with fennel and citrus Hand-cut tagliatelle with leeks, pancetta, and black truffles Spit-roasted Llano Seco pork loins with persimmon mostarda, rosemary, straw potatoes, and herb salad Caramel and toasted almond ice cream profiteroles with chocolate sauce

Wild mushroom galette with endive and walnut salad Sea scallop ravioli in lobster and Meyer lemon brodetto BN Ranch grass-fed beef cooked two ways, with black truffle and marrow sauce, roasted vegetables, and Chino Ranch tatsoi Hazelnut, stracciatella, and Cognac ice cream bombe

An Apéritif Chino Ranch chicories and mint salad with crispy beets, crème fraîche, and steelhead roe; Striped bass with fennel purée, coriander, and olio nuovo; Grilled Paine Farm squab with sage and tangerine sauce, parsnip purée, kabocha squash fritters, and curly cress Tarte Tatin with Calvados ice cream

A Black Truffle Menu for Carlo Petrini An Apéritif Halibut and sea scallop carpaccio with olio nuovo, black truffles, and radish salad Black truffle agnolotti in wild mushroom and herb brodo Wolfe Ranch quail vigneronne grilled over vine cuttings with marjoram, pancetta, celery root and black truffle gratin, and wild rocket Passion fruit ice cream and tangerine sherbet meringata