Allen & Delancey

Split with Cat: seared foie gras served with quince purée, pickled apple, and a pepper brioche.

Starter: arugula salad with grilled onions and gruyere.

Main course: cassoulet - raised lamb middle neck, garlic sausage and cranberry beans.

Cheese course: epoisses with apple orange butter and toast points.

Dessert: tarte tatin with roasted apple on house made puff pastry served with pink peppercorn ice cream.

L'Heure Verte 1 - old Tom gin, lemon, Absinthe, egg white, and seltzer topped with bitter orange foam.