The menu options at L'Atelier de Joel Robuchon are almost endless, and a portion of it changes seasonally. There is a tasting menu for $190 that can be paired with wine for an additional $125, an express menu from which you can choose three courses for $59 and a main menu that is organized into several sections, including one that's devoted to smaller tasting portions, not to mention the traditional appetizers and entrees. Or, feel free to choose a la carte from the menu in order to build your own multi-course meal; it's really up to you. After your meal, you can look forward to a selection of post-meal cheeses, desserts, coffee and perhaps an aperitif.

If the food isn't enough to woo you, the restaurant's extensive wine collection surely will be. You can enjoy wine by the glass, by the half bottle or by the full bottle. The wine list even comes with a page for martinis; at $20 apiece, there are 18 from which to choose. Like the cocktails, the service at L'Atelier is out of this world. Seamless is too bland a word for it, in fact; spectacular is more like it. Not only will your servers help you decide what to order, but they'll also clear your plate so discreetly that you'll never notice when it's taken. What's more, your wine glass and water glass will never be empty. If you care to chat about Joel Robuchon or the restaurant, the staff is eager and willing to answer your questions; if you don't want to chat, though, they are entirely invisible. With its commitment to white-glove service, this restaurant is absolutely one of the most hospitable in Manhattan. While the entire staff is phenomenal, our favorite servers were Robert and Manny, followed closely by Saleh and Pasquale. If you don't stop by L'Atelier for dinner, certainly consider taking a break from your day in order to sit at the counter for lunch; it will be an experience that you'll remember for a long time. If you'd like to see the lunch listing, please click here. Or, if you'd care to read the listing for Joel Robuchon in Las Vegas, at the MGM Grand, please click here. Otherwise, please read on for the dinner menu.

La Carte Des Plats En Petites Portions Degustation (Small Tasting Portions): *Les Legumes (confits en mille-feuille a la mozzarella - slow-roasted vegetables layered with buffalo mozzarella, $17); *Le Crabe (en rouelles d'avocat a I'huile d'amandes douces - avocado slices with seasoned crabmeat and almond oil, $18); *L'aubergine (en caviar aux fines lamelles de primeurs croquants et thon confit - eggplant caviar with crisp spring vegetables and tuna confit, $17); *La Langoustine (en carpaccio aux graines de pavot - fresh langoustine carpaccio with poppy seeds, $35); *Le Fenouil (en fine tarte, duo de saumon fume et oeufs d'harengs – tart of fennel and smoked salmon topped with herring caviar, $22); *Le Caviar Oscietre (sur des capellini rafraichis aux sucs de tomate - Ossetra caviar over capellini dressed with fresh tomatoes, $125); *Le Homard (en fine creme d'asperges blanche et vinaigrette truffee - Maine lobster served on white asparagus cream and truffle dressing, $26); *L'anguille (caramelisee en duo de foie gras fume aux saveurs orientales - caramelized eel layered with smoked foie gras, $35); *L'aspergeverte (en veloute au vin d'Arbois - creamy green asparagus soup with Arbois wine, $15 ); *La Saint Jacques (la noix cuite en coquille avec un beurre d'algues acidule - day boat scallop in its shell with seaweed butter, $27); *Les Cuisses De Grenouille (en frilots a la puree aillee et au coulis de persil -crispy frog legs with garlic puree and parsley coulis, $17); *Le Foie Gras (chaud de canard au gratin de pamplemousse - seared foie gras with gratinated grapefruit, $29); *La Langoustine (en papillote croustillante au basilic - crispy langoustine papillote with basil pesto, $17); *L'oursin (cuit dans sa coque au fumet de fenouil - sea urchin in warm fennel broth, $35); Le Calamar (et les artichauts violets a la plancha au piment d'Espelette - sauteed squid with violet artichokes and chorizo in tomato water, $26); L'amadai (cuit en ecailles et servi sur une nage aux fleurs - pan sautéed amadai with lily bulb in a yuzu citrus broth, $28); Le Cabillaud (a la vapeur avec une vierge au basilic - cod fillet poached in basil oil, $23); Le Bar (poele a la citronnelle etuvee de jeunes poireaux - pan-seared sea bass with lemongrass foam and baby leeks, $23); La Caille (au foie gras caramelisee et sa pomme puree a la truffe d'ete - free-range caramelized quail stuffed with foie gras, potato puree and summer truffle, $30); Le Ris De Veau (cloute de laurier frais a la feuille de romaine farcie - sweetbreads with a sprig of fresh laurel and stuffed romaine lettuce, $28); Les Burgers (aux foie gras et aux poivrons verjutes –beef and foie gras burgers with lightly caramelized bell peppers, $38).