Caramelized onions and gruyere crouton.

Bacon lardons, hazelnuts, poached egg and hazelnut vinaigrette.

Candied nuts, red wine vinaigrette, seasonal vegetable, summer fruits and goat cheese.

Romaine hearts, crostini and marinated anchovy.

Potato puree and chive truffle oil.

Roasted red and yellow beets and white balsamic vinaigrette.

Brussels sprouts, cipollini onion and cauliflower puree.

Chopped by hand, and traditional garniture.

Lemon caper meuniere.

Citrus herb crust, seasonal jam and palmier cookie.

3 daily cheeses, breads and accoutrements.

Classic accoutrements.

Garlic and parsley butter.

Wild rocket, pickled fennel and lemon aioli.

Truffle polenta cake, fresh berries and pinot reduction.

White wine and shallot.

Tomato confit and garlic.

White wine garlic broth.

Mild curry and coriander.

White wine, shallot and parsley.

Garlic, basil and olive oil.

Spicy tuna, eel, cucumber and avocado.

Avocado, green onion and spicy mayo.

Crab, masago, avocado, cucumber and romaine.

Tempura crab, spicy mayo and green onion.

California roll, tuna, yellowtail, salmon and avocado.

Cucumber and eel sauce.

Sweet chili mayo, pickled carrot and green onion.

Spicy mayo and green onion.

Salmon, tuna and hamachi.

10 oz. custom grind, truffle Gouda, demi glace, truffle aioli with hand cut frites.

Spaghetti squash, grilled asparagus, shallot jus.

White wine, whole grain mustard, fried leeks, truffle polenta, carrots.

Potato puree, braised leg of chicken, bacon lardons, pearl onions, wild mushrooms.

Shrimp, local fish, mussels, clams, garlic, white wine-saffron tomato broth.

Roasted fennel, tomato confit, wild mushrooms, truffle polenta.

Raspberry demi, potato puree, truffle garlic spinach.

Potato puree, ratatouille, wild mushroom meuniere, frisee salad, shaved black truffle.

Pan seared salmon, potatoes dauphinoise, garlic spinach, bearnaise.

French cut chicken, cured ham, Gruyere cheese, pappardelle, mariniere, seasonal greens.

Tomato confit, pistou and goat cheese crepes, asparagus, red pepper coulis.

House pasta, wild mushrooms, arugula, lemon garlic cream sauce.

Cooked sous vide, white truffle potato puree, roasted mushroom, asparagus, demi glace.

Baked milk chocolate cream.

Leopold's custom French vanilla ice cream a la mode.

Leopold's French vanilla bean ice cream, raspberry sorbet and meringue with toasted almonds.

Assortment of artisanal cheeses, toasted nuts and fruit gelee.

Vanilla crepes, citrus segments, orange liqueur, leopold's custom French vanilla a la mode.

Vanilla bean custard and caramelized sugar crust.