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with garlic in parmesan tuile
with mustard seed dressing
with cannelini beans
with aioli and seasonal greens
de canard with caramelized apple juice
with pumpkin seed vinaigrette
tartelette with pencil asparagus
with baby arugula
with sage and truffle broth
with potato cake and port reduction
with julienne of yellow squash portobello and red onions
with Israeli couscous, zucchini and ocean herbal broth
fricassee with wild mushrooms, haricots verbs pearl onions orso
with spinach purple potato and saffron
with chive pommes puree shiitake mushrooms, and truffle oil
with vichy carrots potato gnocchi and orange sauce
with red wine sauce and root vegetables
with shallots and potato cubes
with flageolets and Rosemary sauce
with pommes frites and pepper sauce
with creme fraiche
with strawberry coulis
with English cream



