Zagat

in a sherry vinaigrette

with haricots verts, asparagus, fennel, ricotta salata and truffle vinaigrette

in garlic butter

with cauliflower cream and black truffle butter

chicory salad with a warm bacon shallot vinaigrette and a soft poached egg

with dried cranberries, candied walnuts, celery root, watercress, dandelion and banyuls-walnut oil vinaigrette

with endive, mâche, toasted hazelnuts and fourme d’ambert

with pancetta, toasted pumpkin seeds and sage oil

with red onion confit and grilled country bread

with pine nut purée and a ragoût of chorizo, potatoes and caramelized onions

with orange, toasted pistachios, celery root and thyme-brown butter

over a warm spinach, walnut and lentil salad

with romesco sauce, grilled lemon and summer herb salad

with roasted chestnuts, caramelized apples, black kale, fennel and red wine jus

with flageolet beans, merguez sausage and roasted baby carrots

with ruby red shrimp, fresno chilies, broccoli rabe and garlic confit

with chanterelles, crisp spaetzle, beet greens and riesling jus

with pommes frites and spinach

with fresh seared tuna

with roasted brussels sprouts, guanciale, parsnip purée and apple cider jus

with maître d’ butter or béarnaise sauce

with spiced yogurt, arugula and herb salad

with yukon gold potatoes, cipollini onions, wild mushrooms and frisée salad

with pommes frites and maître d’ butter or béarnaise sauce

with frisee salad, roasted tomato and parmesan

with garlic mashed potatoes and seasonal vegetables

with saffron-almond basmati rice, bok choy and meyer lemon vin blanc

with rösti potato cake and swiss chard gratin

with crème anglaise and vani l la ice cream

with white chocolate ice cream

with banana ice cream

baked meringue with warm seasonal berries

with lemon grass granite and lemon parfait

with toasted coconut cookies

with vanilla anglaise

with vani l la ice cream and chocolate sauce

with butterscotch sauce and strawberry sorbet

selection of cheeses of the day