Bacon, carrot, and Parmesan.

Parsley butter and country bread.

Braised escargot, parsley breadcrumb, and greens.

Herbs, yogurt, and cumin-lemon-orange vinaigrette.

Dried fruits, nuts, and fig vinaigrette.

Olive oil, tomato pulp, and sherry vinegar.

Cauliflower, bechamel, and cheese.

Herbs and balsamic dressing.

Tuna, roasted red pepper, and green beans olives.

Grated foie gras and almond-shallot vinaigrette.

Chef's selection of freshly prepared, seasonal seafood with accoutrements.

Chef's selection of freshly prepared, seasonal meats with accoutrements.

Provencal aioli, assortment of chef's fresh vegetables.

Beet and oranges.

Salmon mousse and lime.

Pear and blackberry preserves.

Capers, shallots, and pastured eggs.

Braised and roasted, apple.

Tomato confit and olive.

Rosemary, sweet, and sour carrot.

Grapefruit mayonnaise.

Raspberries, pistachio pastry cream, and shortbread.

Passion fruit, moscovado sugar crust.

Hazelnut macaron, praline parfait, and hot chocolate sauce.

Poached pear, chocolate sauce, almond parfait, and candied almond.