Carmelized onions, gruyere cheese and dijon cream.

Carrots, leeks, brioche croutons and creme fraiche.

Traditional nicoise pairings.

Seared and terrine, alsatian tart and dried fruit compote.

Beef oxtail ravioli, garlic puree and maltese sauce.

Yukon potato, melted leeks bacon lardons and chive oil.

Carmelized onions, gruyere cheese and brioche croutons.

Baby frisee, pistachios, bacon, milanese egg and sherry vinaigrette.

Port poached pear, brie, walnuts and honey-lavender vinaigrette.

Port poached pear, brie, walnuts and honey-lavender vinaigrette.

Port poached pear, brie, walnuts and honey-lavender vinaigrette.

Pomaine hearts, grape tomatoes, anchovy and roasted garlic cream.

Candied walnuts, orange supremes, blue cheese and balsamic vinaigrette.

Butternut squash risotto, Swiss chard, duck confit and madeira reduction.

Pretzel bread pudding, green beans and whole grain mustard-lager reduction.

Forest mushrooms, ruby beets, toasted almonds and mushroom syrup.

Farfalle pasta, carmelized onions, bacon, egg and parmesan cream.

Garlic potato puree, roasted root vegetables and rosemary jus.

Forest mushrooms, green beans and black truffle bordelaise.

French lentils, shredded oxtail and apple cider buerre blanc.

Cannelini beans, roasted winter squash and citrus vinaigrette.

Celery root puree, asparagus and dijon mustard nage.

Parsnip puree, braised leeks and red wine syrup.