Continuing their opening preview today, Rob Patronite and Robin Raisfeld have the many menus for the New York branch of Londons Le Caprice, opening Monday in the Pierre Hotel. Chef Michael Hartnells food, they write, displays Britishisms from grilled kippers and Welsh rarebit to kedgeree with poached eggs, plus salads employing lettuce like gem hearts and cos (what the Brits call romaine). Browse the offerings for breakfast, brunch, dinner, dessert, and wine, below.
Le Caprice, 795 Fifth Ave., at 61st St.; 212-940-8195
Related: Opening: Le Caprice [NYM]