Rue Franklin Restaurant

with chili oil, ginger and lime

with fig compote and brioche toast

with goat cheese, walnut oil, grapefruit, beets

with madeira sauce and chanterelles

green apple coulis and sage

with red wine sauce and parsnip mousseline

with saffron sauce and lime polenta

with mustard vinaigrette

with shrimp sauce and jasmine rice

with artichokes and olive oil garlic flavored broth

with cider vinegar sauce and green lentils

with sweet and sour plum sauce and gingered spaghetti squash. Served medium rare

with calvados sauce and spaetzle

with sauce poivrade and celery root potato puree. Served medium rare

with olives, swiss chard, creamed salsify

with fennel gratin and tomato provencal

with port wine sauce, roquefort, potato apple galette