Cheese FonduAldo Sohm Wine Bar·Eric RipertManhattanA classic cheese fondue, often served as a communal appetizer.|
House-Made Potato ChipsAldo Sohm Wine Bar·Eric RipertManhattanCrispy potato chips prepared in-house, often served as a snack.|
Gruyère OmelettePastis·Keith McNallyNew YorkA classic omelette made with beaten eggs cooked until set, folded over, and...|
Goddess Detox TeaLafayette·Andrew CarmelliniManhattanA detoxifying herbal tea blend designed to cleanse and refresh the body.|
Candied Ginger CrullerDaily Provisions·Danny MeyerManhattanA cruller flavored with candied ginger, offered alongside other popular...|
₪19.5Gin + TonicMace·Greg BoehmNew York CityA popular highball cocktail made with gin and tonic water, typically...|
Prosciutto and MelonAldo Sohm Wine Bar·Eric RipertManhattanA classic Italian appetizer featuring thinly sliced cured ham with fresh melon.2 saves|
Foie Gras with Citrus, Sweet Fruits, and CaviarAtera·Matthew LightnerManhattanA luxurious preparation of foie gras, elevated with bright citrus, sweet...|
Halibut with Scallop and Three Versions of MushroomsAtera·Matthew LightnerManhattanA seafood dish featuring perfectly cooked halibut and scallop, accompanied...|
Caesar saladThe Westmoreland (at The Frick Collection)·Skyllar HughesManhattanA classic salad featuring crisp romaine lettuce tossed with croutons,...|
Macaron Ice Cream SandwichGabriel Kreuther Restaurant·Gabriel KreutherManhattanAn ice cream sandwich made with delicate macarons.|
Harvest Salad with Chicken and AvocadoThe Westmoreland (at The Frick Collection)·Skyllar HughesManhattanA fresh salad featuring tender chicken, creamy avocado, and a mix of...|
TroutThe Westmoreland (at The Frick Collection)·Skyllar HughesManhattanA whole trout, pan-seared to achieve a crispy skin and flaky interior. Often...|
