butternut and acorn squash with roasted chestnuts

with lobster

on the half shell

with fresh herbs and a dijon vinaigrette

with sautéed wild mushrooms, asparagus tips and warm goat cheese

with toasted walnuts, roquefort and a walnut vinaigrette

with hearts of palm, fennel, avocado and a balsamic vinaigrette

with micro greens, saint andré and a ginger vinaigrette

with haricots verts, celery and mâche with a truffle vinaigrette

with a tarragon vinaigrette

with wild rice blinis and mustard sauce

of kanpachi with a japanese seaweed salad and a wasabi dressing

with a spicy tomato coulis

with sevruga caviar

with sour cream and sevruga caviar

sevruga 95 oz, golden ossetra 155 oz

with handmade fettuccine

with saffron couscous and a ragôut of provençal vegetables

in an avocado nest with a supreme of grapefruit

with lemon risotto, asparagus tips and green peas

with haricots verts, wild mushrooms and a lemon sauce

with artichoke heart ravioli and a ginger emulsion

with jumbo lump crabmeat hash and a lobster sauce

with braised autumn greens, quinoi, capers, oven-dried cherry tomatoes, basil and lemon olive oil

with baby bok choy, shoestring fries and a ponzu sauce

with artichoke hearts, haricots verts, wild mushrooms and a tarragon mustard sauce

with its leg confit, quinoa, baby bok choy and a pomegranate sauce

with morel, mushroom risotto

with a galette of eggplant, zucchini, tomato and thyme

with homemade fettuccine, wild mushrooms and tomatoes

with pommes frites and a green peppercorn sauce

with haricots verts, potato gratin and a red bordeaux reduction

in one bowl: butternut and acorn squash with roasted chestnuts

with lobster

withfresh herbs and a dijon vinaigrette

with sautéed wild mushrooms, asparagus tips and warm goat cheese

with toasted walnuts, roquefort and a walnut vinaigrette

with hearts of palm, fennel, avocado, and a balsamic vinaigrette

with micro greens, saint andré and a ginger vinaigrette

with haricots verts, celery, mâche and a truffle vinaigrette

with a tarragon vinaigrette

with wild rice blinis and mustard sauce

of kanpachi with a japanese seaweed salad and a wasabi dressing

with a spicy tomato coulis

with a salad of haricots verts

in a black truffle reduction

with caramelized pear and a pomegranate sauce

with sevruga caviar

with sour cream and sevruga caviar

sevruga 95 oz, golden ossetra 155 oz

with handmade fettuccine

with saffron couscous & a ragôut of provençal vegetables

with lemon risotto, asparagus tips and green peas

with spinach, wild mushrooms and a lemon sauce

with artichoke heart ravioli and a ginger emulsion

with jumbo lump crabmeat hash and a lobster sauce

with braised autumn greens, quinoi, capers, oven-dried cherry tomatoes, basil and lemonolive oil

with baby bok choy, shoestring fries and a ponzu sauce

with artichoke hearts, haricots verts, wild mushrooms and a tarragon mustard sauce

with its leg confit, quinoa, baby bok choy and a pomegranate sauce

witha fava bean and wild morel mushroom risotto

with asparagus, potato gnocchi and a morel mushroom sauce

with a galette of eggplant, zucchini, tomato and thyme, with yukon gold mashed potatoes and a rosemary garlic sauce

with homemade fettuccine, wild mushrooms and tomatoes

with pommes frites and a green peppercorn sauce

with haricots verts, potato gratin and a red bordeaux reduction

a selection of artisinal cheeses with walnuts and an apple compote

a firm, washed-rind cow's milk cheese made in the alsace region of france. it has long fruity notes with hints of mushrooms, grass and butter.

a creamy cow's milk blue cheese of quality unrivaled by the other young gongonzolas. it is delicate, soft and unctous, mild and subtly sweeet with fresh grassy tones.

made from the island of menorca, this is one of the few cow's milk cheese made in spain. mahon boasts a certain sharpness, and its lemony, salty flavors evince the meditteranean seascape.

"goat in the city" translates this delicious dutch chesse! it has a smooth firm texture that practically melts in your mouth leaving a sweet mild aftertaste.

this style of pressed sheep's milk cheese has been produced in sicily for millennia. the flavor of fiore sardo is sharp and is a little tangy and a little salty.

withmint chip ice cream

witha strawberry ice cream

with a graham cracker crust, lime zest and whipped cream

with walnuts and crème fraicheice cream

of kiwi with a red raspberry coulis

with toasted almond ice cream

with ginger mapleice cream

with almond frangipane and vanilla bean ice cream

with a chocolate madeleine

filled with three ice creams & bittersweet chocolate sauce

with vanilla bean, dulce de leche and toasted almond ice cream

crème fraiche, vanilla bean, toasted almond, strawberry, ginger maple, dulce de leche and mint chocolate chip

green apple, red raspberry, mango, pineapple, white peach, lemon mint and chocolate