The Simone

chef's inspiration

twice baked, chives, tangle of greens, toasted beets, pistachios

homemade puff pastry, caesar glazed onions, gruyere, sunnyside up eggs, prosciutto

crispy seared, pearl onions, cheese grain mustard beurre blanc

homemade fresh ricotta, early peas, minty herbs, prosciutto, parmigiano - reggiano

romaine, frisee, lardons and anchovy, brioche croutons, parmigiana, nuggets

orange, date, red onion, pistachio, vinaigrette, jerusalem artichoke chips

cucumber and pressed beds, dill mustard, deviled quail egg, pickled carrot.

eared, saute of mushroom and salsify, a saute of romaine lettuce, toasted hazelnuts

pan roasted, barigoule (artichokes, carrots, onion, fresh chickpeas, fava beans) fresh parsley and white wine

pan seared, crushed fava beans with mint and onion, asparagus, sugargrapes, fiddlehead ferns. citrus beurre blanc

loingrilled, thigh braised, dijon mustard and fresh bread crushed, spaetzle, puree, bacon

(label royal heritage bread), breast roasted potatoes, spinach, artichokes and hazelnuts, with croquettes of high, ham, foiegrass, mushrooms

pan roasted, breast, high slow roasted, toasted farrow, pickled cherries, morels

skillet peared, homemade brioche, leek fondue with prosciutto, pearl onions, carrots

oven roasted domestic pear, a saute of sprig peas, ramen, solpettes (ground lamb, fresh ricotta, mint)