Palais by Perfect Pie

Vanilla sponge, strawberry mouse, vanilla mouse, and strawberry gelee.

Pate sucree, frangipane, confit lemon, tarragon, lemon curd, Italian meringue, and assorted fruits.

Pate sucree, frangipane, and vanilla pastry cream.

Almond cream and confit apricot.

Chestnut anglaise, chestnut sponge, and vanilla mousse.

Caramel mousseline and apple caramel filling.

Mocha buttercream, chocolate ganache, and almond biscuit.

Coconut dacquoise, mango passion fruit, gelee, and coconut mouss.

Chocolate almond biscuit, guanaja mouse, and chocolate glaze.

Hazelnut chocolate crust, chocolate ganache, hazelnut chantilly, and toasted hazelnut.

Lemon tart, lemon curd, lemon tarragon, marmalade, and almond.

Prosciutto, saucisson fourme dambert, manchego, and brillat savarin.

Prosciutto, saucisson fourme dambert, manchego, and brillat savarin.

Roasted tomatoes, fresh mozzarella shiitake, and arugula.

American sturgeon caviar, fennel, and green apple.

Creme fraiche and chestnut gastrique.

Duck prosciutto, roasted pears, mixed lettuces, and goat cheese toast.

Candied pistachios and goat cheese.

Duck ham, vermont Cheddar, and mixed greens.

Seasonal vegetables and parmesan.

Champagne vinaigrette and crispy sunchokes.

Barigoule with artichoke, fennel, and orange.

Cassoulet of serrano beans and bordelaise sauce.

Ras el hanout couscous and sauce vierge.

Fingerling potatoes and watercress lemon caper beurre noisette.

Frisee arugula salad, roasted tomatoes, and shaved parmesan.

Cheddar cheese, caramelized onions, lettuce, tomato, brioche bun, and French fries.

Winter vegetables and parmesan. Choose your size is available.

Sea beans, hon shimeji mushroom, mango, and Moroccan glaze.

Haricots, black olives, orange, and caper-raisin sauce.

Chef's selection of cured meats, cheeses, fourme d'ambert, manchego, brillat savarin, and mostardas.

American sturgeon caviar, fennel, and green apple.

Tomato compote, fresh mozzarella shiitake mushroom, and arugula.

Duck prosciutto, roasted pears, mixed lettuces, and goat cheese toast.

Candied pistachios and goat cheese.

Mixed vegetables, citrus, and raclette comte cheese.

Crispy sunchokes and champagne vinaigrette.

French fries and bordelaise.

Barigoule with artichoke, fennel, and orange zest.

Swiss chard and roasted sunchoke puree pruneaux d'agen.

Celery root, chanterelles, and red wine sauce.

Red wine, bacon, mushroom, cippolini, and Yukon gold mashed potatoes.

Ras el hanout couscous and sauce vierge.

Cheddar cheese, caramelized onions, lettuce, tomato, brioche bun, and fries.

Winter vegetables and parmesan. Choose your size is available.

Duck prosciutto, roasted pears, and goat cheese toast.

Duck ham, Vermont Cheddar, and mixed greens.

Bacon, fingerling potatoes, and biscuit.

Soft poach eggs, prosciutto, hollandaise, and fingerling potatoes.

Roasted tomatoes, mozzarella shiitake, and arugula.

Seasonal vegetables and parmesan.

Caramelize onions, gruyere, and bacon field greens.

Lobster meat and brioche croutons.

Toasted seeds and radishes.

Field mushrooms and raclette cheese.

Fingerling potatoes and fried eggs.

Fingerling potatoes and watercress lemon caper noisette.

Frisee arugula salad, roasted tomatoes, and shaved parmesan.

Lettuce, tomatoes, Cheddar cheese, pickles, French fries, and seeded bun.

White wine and fresh herbs.

Chive cream cheese on toasted brioche.

Gruyere and Cheddar.

Cucumber and butter lettuce.

Gruyere cheese croissant.

Preparation is available.

White oolong and chrysanthemum.

Decaf black tea, green, mint, chamomile, English breakfast, and orange.