Thomas Keller’s menus in The Colonnade and The Restaurant wow, too. At The Colonnade, imagine tucking into this four-course feast: Gem lettuce salad with slow-baked beets, radish, fried caper, chopped egg, and green goddess dressing; hickory-smoked barbecued ribs with barbecued baked beans, braised greens, cornpone, and whipped honey butter; clothbound cheddar, Maldon (sea salt) flatbread and Blue Apron Ale mustard; and potted cheesecake with poached blueberries and vanilla Chantilly (sweetened whipped cream).
Still hungry? At The Restaurant, tune in to Keller creations such as Pacific yellowtail crudo (Italian-style sashimi) with artichokes, avocado, preserved Meyer lemon, and country bread croutons; followed by Snake River Farms pork tenderloin with applewoodsmoked bacon, raclette ( easy-melting French or Swiss semi-hard cow’s milk cheese) croquette, young leeks, spiced French prunes, and grain mustard sauce. Desserts, including a “creamsicle” (orange and vanilla bean sherbet) and “magic crack” (dark chocolate-coated toasted pistachios and extravirgin olive oil) reawaken satiated senses.