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1862 is the flagship restaurant of the Union League, one of the most exclusive private clubs in the United States. Chef Hamann has created a seasonally inspired menu with American and French roots, and significant modern twists. The sweet part of the menu is dominated by the famous chocolate soufflé. Service is warm and welcoming. A beautiful night out!  Classic osetra caviar with blinis  Braised veal cheeks; Yukon Gold potato, aged prosciutto, sage, balsamic   Chocolate souffle
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Joel Robuchon is the only restaurant of the man who has been called the "chef of the century" that has been honored with 3 Michelin stars. This establishment is worth every single accolade it has received over the years. The current tasting menu, inspired and designed by Chef Robuchon himself, is among the most complete, and detailed celebration of high culinary art, always faithful to French tradition. The chef has pulled all the stops to go above and beyond in presentation and taste in both classic and contemporary elements of fine dining. His bread cart offers 10 different perfectly created bread varieties, whereas the cart with the mignardises offers over 40 choices to the guests! Every single course is full of the most exclusive and rare ingredients, including osetra caviar, black truffles and foie gras. No menu could be complete without the chef's legendary "pomme de terre" offered with a perfectly cooked beef Rossini! The desserts make for the perfect end to this exceptional menu. Inspired by air, they have some of the most lively presentations of the menu. The chocolate dessert mimicking capturing a butterfly in a cap is one of the most animated and theatrically presented desserts we have ever had! Service is warm, welcoming and attentive to detail, at a level that compliments and showcases the brilliance of the food creations. A really unique experience! 3 Michelin stars  Bread cart  Osetra caviar served atop of king crab in a crustacean gelee dotted with cauliflower puree  Semi-soft boiled egg on a spinach puree with comte cheese sauce on the left. Crispy truffle tart with onion confit and smoked bacon on the right  Truffled langoustine ravioli in a foie gras emulsion with simmered green cabbage on the top left. Light chestnut veloute on celeriac ragout with cardamom and black truffle on the top right. Frog leg fritters with garlic puree and parsley coulis on the bottom  Beef chateaubriand and foie gras, "Rossini" style  Coconut mousse with lemon cream and pineapple lime compote on the top left. Popcorn Chantilly and soft salted caramel on the top right. Mango and passion fruit sorbet with crunchy meringue on the bottom  Smooth hazelnut milk chocolate cremeux with coffee chantilly and praline ice cream  Mignardises |
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