Four Seasons. Four Remix Menus.

Summer Meal

La Marie Rouge Fresh tomato water meets cognac in a Bloody Mary that went to France and never came back. Dijon adds body, fresh tarragon brings the herb note, and a celery salt rim ties it all together. Served over ice with a lemon wedge and a tarragon sprig. The kind of pour that makes a summer evening feel like it has nowhere to be.

Fresh Tomato Water • Cognac • Fresh Lemon Juice • Dijon Mustard • Fresh Tarragon • Celery Salt Rim • Ice

Tomates à la Provençale The simplest salad on the summer table and the one everyone remembers. Peak heirloom tomatoes — thick slices, room temperature — dressed with thinly sliced shallots, fresh tarragon, red wine vinegar, and the best olive oil you have. The tomato does the work. You just have to get out of the way.

Heirloom Tomatoes • Shallots • Fresh Tarragon • Red Wine Vinegar • Extra Virgin Olive Oil • Flaky Sea Salt

Tian Tomatoes, zucchini, and eggplant sliced thin and layered with garlic, thyme, and olive oil, then roasted low and slow until the edges caramelize and everything collapses into itself. A Provençal classic that looks like effort and asks for almost none. Make it the morning before — it’s better the second day, when the olive oil has soaked into everything.ks like it took all day and took forty-five minutes.

Tomatoes • Zucchini • Eggplant • Garlic • Fresh Thyme • Extra Virgin Olive Oil • Flaky Sea Salt

Fondant au Chocolat Warm, dark, and molten in the center — the fondant is the close this menu has been building toward. Not because of the tomato. Because of France. Crème anglaise poured tableside, a pinch of flaky salt on top, and nothing else. The essay brought you to Paris. The fondant keeps you there a little longer.

Dark Chocolate • Unsalted Butter • Eggs • Sugar • Flour • Crème Anglaise • Flaky Sea Salt