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

with chilies, capers, extra virgin olive oil, and citrus vinaigrette

with shallots, chives, and Dijon vinaigrette

in garlic butter

with Armagnac prunes, pistachios, pickled mustard seeds, and sourdough bread

with egg mimosa and sherry vinaigrette

with crème fraîche and toasted brioche

with spring vegetables and a saffron broth

French ham and truffle, sauce Mornay

with maître d’ butter or Béarnaise sauce

with peas "á la Française" and thyme Jus

with spinach and pommes frites

with wild boar ragoût, rosemary, and pecorino

with frisée, tomato confit, and shaved Parmesan

with sugar snap and English peas, fines herbes, and Parmesan

over a warm spinach, walnut, and lentil salad

with fines herbes and pommes frites or salad

poached eggs, Canadian bacon, and Hollandaise, with pommes frites or salad

poached eggs, smoked salmon, and Hollandaise, with pommes frites or salad

with fresh seared tuna and marinated tomatoes

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

with grilled vegetables, arugula, and harissa mayonnaise

with sliced tomato on country bread

grilled with lettuce, tomato, avocado, bacon, and mayonnaise, served with pommes frites