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SERVED WITH A MINI CORN MUFFIN, GRILLED BAGUETTE AND PETITE CROISSANT
WHOLE WHEAT, POTATO SOURDOUGH OR CINNAMON-CURRANT SWIRL
WITH FRESH FRUIT AND MILK
TWO POACHED EGGS ON AN ENGLISH MUFFIN WITH SPINACH, MEYER LEMON HOLLANDAISE AND BREAKFAST POTATOES
WITH WHIPPED BUTTER AND WILD BLACKBERRY MAPLE SYRUP
TWO EGGS ON AN ENGLISH MUFFIN WITH GRILLED HAM AND MEYER LEMON HOLLANDAISE
TWO EGGS ANY STYLE, SPICY SALSA VERDE WITH GUACAMOLE AND BREAKFAST POTATOES
WITH ROASTED RED BEETS AND APPLEWOOD BACON TWO POACHED EGGS, POTATOES, CARROTS AND ONIONS WITH HOLLANDAISE AND GRILLED BAGUETTE
TWO EGGS, CHOICE OF HAM, BACON OR SAUSAGE AND GRILLED BAGUETTE WITH BREAKFAST POTATOES
| THREE EGG OMELET WITH FRESH FRUIT AND GRILLED BAGUETTE | WILD MUSHROOMS, CARAMELIZED ONION AND FRESH CHÈVRE | FRENCH HAM, SPINACH AND GRUYÈRE
TWO POACHED EGGS ON SPINACH AND ENGLISH MUFFIN WITH HOLLANDAISE AND BREAKFAST POTATOES
WITH GARLIC CROUTONS, PARMESAN AND WHOLE GRAIN MUSTARD CAESAR DRESSING
OVER SPINACH GREENS AND AN AVOCADO DRESSING
WITH POACHED PRAWN AND PEPPER SALAD
FRENCH HAM AND GRUYÈRE CHEESE SANDWICH WITH CELERY RÉMOULADE
WITH LEMON-PARSLEY HOT SAUCE AND GRILLED SPICED FLATBREAD
OVER A WARM FRENCH GREEN LENTIL SALAD AND BABY ARUGULA
WITH ROASTED WILD MUSHROOMS, BROCCOLINI AND A ROASTED GARLIC CREAM
WITH SLOW ROASTED SMOKED PORK ON A HOUSEMADE POTATO ROLL AND FRENCH FRIES
ORANGE SEGMENTS AND VANILLA-HONEY SPICED SYRUP
CHOCOLATE COVERED ALMOND CRUNCH AND CANDIED COCOA NIBS
HUCKLEBERRY SWIRL ICE CREAM AND A LAVENDER COOKIE
WITH PARMESAN CHEESE AND LEMON VINAIGRETTE
ROASTED STUFFED EGGPLANT WITH HOUSEMADE PAPPARDELLE AND BASIL INFUSED TOMATO SAUCE
BLOOD ORANGE AND LEMON WITH COOKIES
WITH TOASTED ALMONDS, SLICED APPLE AND DRIED FRUIT BREAD
WITH BABY ARUGULA, CRÈME FRAÎCHE AND RYE CRACKERS
WITH VERMOUTH, APPLES AND AIOLI OVER MIXED GREENS AND HERBS
WITH CRUMBLED FRENCH ROQUEFORT, CANDIED PECANS AND CREAMY LEMON DRESSING
WITH PRAWN AND PEPPER SALAD
WITH CHIVE CRÈME FRAÎCHE
WITH LEMON PARSLEY HOT SAUCE AND GRILLED SPICED FLAT BREAD
MUSSELS, CLAMS, ROCKFISH AND SHRIMP IN A LOBSTER-LEEK BROTH WITH SPICY HERB SAUCE
WITH ROASTED GARLIC, BROCCOLI AND PARMESAN CHEESE
WITH POMMES FRITES, BABY VEGETABLES AND BEEF JUS
WITH A WARM LENTIL SALAD, BABY ARUGULA AND WHOLE GRAIN MUSTARD SAUCE
ON A HOUSEMADE POTATO ROLL, FRENCH FRIES AND PICKLED ONION
ORANGE SEGMENTS AND VANILLA HONEY SPICE SYRUP
GINGER CHOCOLATE CHIP ICE CREAM AND RED CURRENT COULIS
HUCKLEBERRY SWIRL ICE CREAM AND LAVENDER COOKIE
OVER SPINACH FETTUCCINE
LEMON AND BLOOD ORANGE WITH COOKIES
WITH SAUCE BÉARNAISE
WITH MEYER LEMON
WITH MEYER LEMON AIOLI
WITH RED PEPPER SAUCE
WITH TRADITIONAL GARNISH
WITH HEARTS OF PALM
CRUMBLED FRENCH ROQUEFORT CHEESE, SPICED PECANS AND LEMON VINAIGRETTE
WITH TRUFFLED GARLIC CREAM, CHICORY SALAD AND CREAMY LEMON DRESSING
WITH A LEMON VODKA CRÈME FRAÎCHE SAUCE SQUID INK PASTA AND MICRO SALAD
COUNTRY PATÉ WITH TOASTED PISTACHIOS DUCK FOIE GRAS AND TRADITIONAL GARNISH
WITH A POACHED PRAWN AND PEPPER SALAD
OVER ESCAROLE AND CARAMELIZED ONION, STRAW POTATO CAKE AND A GREEN PEPPERCORN SAUCE
OVER BROWNED BUTTER CAULIFLOWER FLORETS, MOREL AND ASPARAGUS FLAN AND A VERJUS REDUCTION
OVER A SMOKED BACON-FARRO PILAF, BRUSSEL SPROUTS AND A WHOLE GRAIN MUSTARD SAUCE
WITH SCALLOP, SHRIMP, MUSSELS AND CLAMS IN A LOBSTER SAUCE WITH A PASTRY CRUST
PYRENEES, FRANCE; SEMI-FIRM, RAW SHEEP’S MILK
PYRENEES, FRANCE; SEMI-FIRM, RAW COW’S MILK
CATALUNYA, SPAIN; SEMI-FIRM, RAW MURCIANA GOAT’S MILK
MURCIA, SPAIN; BLOOMY RIND, SOFT, GOAT’S MILK
OLD CHATHAM SHEEPHERDING CO., NY; BLOOMY RIND, SOFT, MIXED SHEEP & COW MILK
COWGIRL CREAMERY, PT. REYES, CA; BLOOMY RIND, WHOLE COW’S MILK
COWGIRL CREAMERY, PT. REYES, CA; WASHED RIND TRIPLE CREAM, COW ‘S MILK
WITH FRIED CAPERS, SIEVED EGG AND CREAMY LEMON DRESSING
LEMON VODKA CREME FRAICHE SAUCE AND MICRO SALAD
WITH TARRAGON CREAM
FRIED QUAIL EGG AND “FRISÉE AU LARDONS”
WITH CORNICHON, WHOLE GRAIN MUSTARD AND TOAST POINTS
WITH A WINTER ROOT VEGETABLE HASH, SAVOY SPINACH AND CARAMELIZED SHALLOTS
STUFFED WITH FOIE GRAS AND CHICKEN SAUSAGE OVER HERBED SPAETZLE AND BROCCOLINI
WITH SALT COD, OLIVE OIL AND POTATO PUREE, BABY ARUGULA AND A NICOISE OLIVE VINAIGRETTE
STUFFED WITH RAISINS, PINE NUTS AND SPINACH, CELERY ROOT PUREE AND RED WINE SAUCE
CHESTNUTS, WALNUTS, LEEKS, AND FENNEL, WITH BITTER GREENS AND YELLOW PEPPER NAGE
CHEF’S CHOICE OF ARTISAN CHEESE WITH ALMONDS AND GRILLED BREAD
WITH PINEAPPLE CHIPS AND RUM
WITH GINGER CHOCOLATE CHIP ICE CREAM AND RED CURRENT COULIS
CANDIED COCOA NIBS AND CHOCOLATE COVERED ALMOND CRUNCH
HONEY MERINGUE AND PETITE LAVENDER TRUFFLES
CANDIED WALNUTS AND CARAMEL CREAM
SEASONAL FRUIT, PUFF PASTRY CHIPS, SCOTTISH SHORTBREAD, PEANUT COOKIES AND HOME MADE MARSHMALLOW
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