The Restaurant at Four Eleven York

Cheeses (3), charcuterie (2), olives, honey, Marcona almonds, and crackers.

Grilled sugar snap peas, brioche croutons, house-made honey ricotta, and white negroni cucumbers ginger snap walnuts.

Orange segments, Thai basil salt, brown butter hazelnuts, ponzu, miso compressed sun golds, and brioche crouton.

Truffle aged cheese, magnolia vinaigrette, pickled watermelon radish, truffle salt, and an herb aioli.

Brown butter hazelnut cauliflower puree, summer slaw, and carrot top pesto.

Lump crab meat, ricotta-stuffed, cognac sauce, blistered cherry tomatoes, roasted corn, and wilted kale.

Deboned chicken, smoked carrot potato puree, and truffle cannellini beans.

East coast halibut, foie gras, grilled barbecue eel, furikake puff pastry, and mushroom ragout.

Celeriac puree, whipped goat cheese, and malfatti dumplings.

Country ham, English muffin, poached eggs, and cajun hollandaise.

Multigrain bread, lettuce, tomato, avocado, and bacon.

Fried corn tortillas cooked in enchilada sauce with an egg, queso fresco, caramelized onions, sour cream, and cilantro.

Choice of plain, chocolate chip, blueberry, and or strawberry.

Scrambled eggs, Cheddar cheese, sour cream, salsa, sausage, and breakfast potatoes.