Signature dishes of roast lobster, foie gras, and lamb loin are served year round, and accompaniments reflect the changes in season. For example, seared foie gras, paired with Bing cherries in late spring, appears with roast figs in early fall. The prix-fixe menu offers three-, four-, or five-course meals, and wines can also be paired with each course for a set price. The ever-expanding cellar now holds over 1,500 wines and includes an exceptional selection of grand vintages as well as coveted wines from small producers.