Balthazar

with haricots verts, asparagus, fennel, avocado, ricotta salata, and truffle vinaigrette

in garlic butter

with croutons, chervil, Champagne tarragon vinaigrette

with citrus miso cream, crispy quinoa, chili and ponzu dressing

chicory salad with a warm bacon shallot vinaigrette and a soft-poached egg

with goat cheese mousse and multigrain croutons

with Ruby Port, crispy onion, mixed greens, and grilled baguette

with broccolini and toasted hazelnuts, whole grain mustard sauce

over a warm spinach, walnut, and lentil salad

with crushed potatoes, kalamata olives, fresh tomato, sweet & sour shallot, toasted almonds

with toasted pistachios, radish, and a brown butter mint sauce

with shrimp, cherry tomatoes, and basil

with wild mushrooms and roasted potato millefeuille

with spinach and pommes frites

maître d' butter

with Bearnaise sauce and pommes frites

with lemon ricotta and fava beans

with frisée, tomato confit, and shaved Parmesan

with creamy polenta, smoked bacon, tomato, and mushrooms

with wild rice, orange segments, candied orange, duck jus

with caramelized onions, oven-dried tomato, and rosemary aioli

with Cipollini onions, smoked bacon, king trumpet mushrooms, spinach, and pomme puree

with Balthazar onion rings and Bordelaise sauce