Marcona almonds and Roquefort cheese.

Market Fruit and Pan Con Tomate.

Mint, Salsa Verde, and 50yr Balsamic.

Duck Egg and Summer Truffle Vinaigrette.

Capers, shallot, and champagne vinegar.

Pickled rhubarb, Bing cherries, mint, and black olive oil.

Poppy seed crisps, green olives, and cherry tomato preserve.

Radish, pea confit, cucumber, and sherry vinaigrette.

Peekytoe crab, pink peppercorns, and Champagne.

Mâche salad and basil pistou.

Green garlic butter, Bottarga, and Amalfi lemon.

Horseradish, olive tapenade, and gaufrette potato chips.

Marinated peppers, lemon thyme, and chickpea beignet.

Calamari, ruby red shrimp, and zucchini.

Fresh Red Chili, tomato ragout, and oregano breadcrumbs.

Kaluga Caviar, Crème Fraîche.

Breaded chicken breast, mustard, endive, and Migliorelli stone fruit.

Morel Mushrooms, kishka, tarragon, and chasseur sauce.

Spring vegetables, new onion vinaigrette, and lemon confit.

Clams, chorizo, potato, fennel, and vermentino bolgheri.

White asparagus, ramps, lemon Beurre Blanc, and Golden Trout Roe.

Squid ink pasta, heirloom cherry tomatoes, and fino verde basil.

French butter, cracked pepper, and parmesan.

Merguez, Niçoise olives, stinging nettles, and salsa verde.

Cheddar, Oignon caramelise, and pain au Lait bun.

Paris mushroom duxelle and bordelaise.

Escargot butter and steak frites'.

Rotisserie leeks and sauce Vert.

Roasted root vegetables.

Garlic, extra virgin olive oil, lemon.

Japanese sweet potato, lemon yogurt, roasted chili vinaigrette.

Gruyere cheese sauce, sliced French ham. This dish can be make vegetarian (without ham) on request.

Trimbach kirsch and warm chocolate sauce.

Coffee custard and organic raspberries.

Apricot, Madagascar vanilla, and Crème Fraîche.

Fromage Blanc, vanilla creme Chantilly, and strawberry compote.