Figs, prosciutto, toasted hazelnuts, balsamic reduction, and brillat savarin on a toasted baguette.

Tuna, blanched string beans, grape tomatoes, red onions, soft boiled egg, and tossed in olive oil and Mediterranean seasonings, on a garlic-rubbed, toasted baguette tranche.

Curry–roasted cauliflower, hummus, golden raisins, toasted almonds, and parsley on toasted naan.

Mozzarella pearls, cherry tomatoes, and arugula pesto.

ambon de Paris and gruyère on toasted brioche, and sauce mornay.

ambon de Paris and gruyère on toasted brioche, and sauce mornay.

Citrus–braised pork, house made bread and butter pickles, and dijon mustard and French raclette cheese on a toasted Cuban roll.

Caramelized onion, leek fondue, roasted garlic, and white english cheddar on toasted pain poilâne.

Jambon de Paris, gruyère, and dijon mustard on pain poilâne.

8 oz. ground sirloin patty, scrape of melted raclette, caramelized onions, lettuce, and tomato on toasted brioche bun, and baked sweet potato fries.

Baked in Raclette's signature gruyère–based mornay sauce with raclette, cheddar, and parmesan, topped with panko.

Bibb lettuce, green beans, grape tomatoes, red onions, tuna, hard-boiled egg, anchovies, and red wine vinaigrette.

Cocoa meringues, raspberry sauce, and fresh berries.

Roasted apple, fresh blueberries, and mint.

Lemon curd, brulled sugar, and tulie spiral.

Caramel, candied hazelnut, and orange gelee.