The bracingly fresh crab salad beneath a crown of sheer asparagus planks is teamed with an ethereal tart-sweet melon soup. (Seasonal, no longer on menu.)
Photo by James Erickson
Duck a l’Orange
A magical creation of orange-and-anise “tea” surrounds a celeriac purée on top of which is perched a spice-crusted duck breast seared on one side. A perfect dish.
Photo by James Erickson
Warm Chocolate Cake
Yes, everyone does it, but JGV burned this dish into our national food consciousness and his version is still the best.