Zagat

with duck confit, sage and chive

with watercress, leek confit and quinoa

with watercress, chevretine and creminelli prosciutto

with warm goat cheese

with mignonette and cocktail sauce

with cucumbers, shaved radish, and pomegranates

with olives, chickpeas and lemon confit

aux lardons and poached egg

with quail egg and cornichon salad

with baby spinach and walnuts

with wilted green kale, chanterelles and concord grapes

with brussels leaves, guanciale, goat cheese and sage

with butternut squash, oyster mushroom and coriander yogurt

with shanghai shoots, honshimeji and sea urchin butter

with fingerling potatoes, pousse pied and horseradish remoulade

with jambalaya risotto, andouille sausage and bell peppers

with white trumpets, sunchoke and apple lavender purée

with roasted cauliflower and pickled garlic scapes

with pommes frîtes

with vanilla ice cream and chocolate sauce

with vanilla ice cream and toffee sauce

with blood orange, honey parfait and crushed pistachios

with banana crème fraîche

with raspberries and vanilla ice cream