Technique Restaurant

please select one starter, one entree, and one dessert.

with egg, haricot vert, olives, tomato concasse, fingerling potatoes.

with romaine, grated reggiano, brioche croutons, classic dressing, white anchovy, and a parmesan cookie.

with crispy prosciutto, shaved parmesan cheese, served with a champagne vinaigrette dressing.

with goat cheese, kalamata olives, red onions, mint, red wine vinaigrette dressing.

served with fried mozzarella, heirloom tomatoes, roasted red peppers, basil, olive oil, balsamic vinegar reduction.

using fine herb salad and preserved lemon.

served with corn and fava bean succotash, tomatoes, peas.

with summer vegetable risotto and crispy zucchini.

served with english pea puree, asparagus, parisian potatoes with butter sauce.

with lettuce, tomato, sauteed red onions, served with hand-cut french fries.

with feta cheese, tomato marmalade, spinach, sauteed red onions, served with hand-cut french fries.

with romaine, reggiano, brioche croutons, classic dressing, white anchovy, and a parmesan cookie.

served with potato puree, saute of seasonal vegetables, three onion relish, gravy.

served with braised red cabbage, spaetzle with sauce charcuterie.

in a club sandwich, with crisp bacon, tomatoes, sliced boiled eggs, bibb lettuce, and housemade mayonnaise.

with vanilla bean ice cream.

with strawberry-rhubarb compote and cocoa sauce.

with chantilly cream and almond sable cookie.

classic chocolate mousse with viennese sponge cake, raspberries and raspberry sauce.

assorted cookies and choice of three ice cream or sorbets of the day.