TY - Four Seasons New York

with Croûtons and Ricotta Cheese

with Mozzarella and Avocado Salad

with Hearts of Romaine

with a Seaweed Butter

with Lobster, Scallops, Crab and Calamari

Served with Artichokes

with Lily Bulbs

with a "Bouillabaisse"

with Sautéed Shallots and Shishito Peppers

with Foie Gras, Wrapped in Green Cabbage Barded with Bacon

with Foie Gras, Served with Potato Purée and Summer Truffle

with Ravigote Sauce

with Hand-Cut French Fries

with a Black Cherry Jam

with Buffalo Mozzarella

with Seasoned Crab Meat and Almond Oil

with Tuna Confit

with Poppy Seeds

Topped with Herring Caviar

Dressed with Fresh Tomatoes

Served on White Asparagus Cream and Truffle Dressing

with Smoked Foie Gras

with Hearts of Romaine

with Seaweed Butter

with Garlic Purée and Parsley Coulis

with Gratinated Grapefruit

with Basil Pesto

with Violet Artichokes and Chorizo in Tomato Water

with Lily Bulbs

with Artichokes

with a "Bouillabaisse"

with Foie Gras, Served with Potato Purée and Summer Truffle

with Sprig of Fresh Laurel and Stuffed Romaine Lettuce

with Lightly Caramelised Bell Peppers

Golden Sugar Sphere, Vanilla Ice Cream, Saffron Mousse

Chocolate Croquettes, Dates, Chestnut Broth, Concentrated Milk Ice Cream

Grapefruit Segments, Wine Gelée, Mint Sorbet

Molten Chocolate Cake and Coffee Mousse Topped with Vanilla Ice Cream

Rice Pudding, Caramelised Apple, Rosemary Ice Cream

Daily Selection of Ice Creams and Sorbets with Seasonal Fruits

Selection of Traditional Tartes