The Terrace and Outdoor Gardens at the Times Square EDITION

A luxurious selection of freshly baked butter croissants, rich pain au chocolat, delicate French beignets, and daily muffins.

Toasted Brooklyn bagel with sliced Acme smoked salmon, ripe tomatoes, red onions, caperberries, and whipped cream cheese, served with fresh orange juice and coffee.

Fresh pineapple, seasonal citrus segments, and kiwi drizzled with limoncello syrup and finished with fresh mint.

Creamy Greek yogurt topped with house-made granola, fresh berries, toasted almonds, and walnuts.

Hearty steel-cut oatmeal served with fresh blueberries, fruit preserves, and toasted Marcona almonds.

Artisanal sourdough toast layered with smashed avocado, heirloom seeds, sliced jalapeño, and fresh herbs.

Rich French toast soaked in maple custard, topped with bitter orange marmalade and warm maple syrup.

Fluffy lemon ricotta pancakes served with honeycomb butter and fresh sliced strawberries.

Warm whole wheat pumpkin skillet cake complemented by whipped mascarpone cheese and tender stewed apples.

Savory chicken sausage, sautéed kale, melted Gruyère cheese, and zesty Calabrian chili aioli on a brioche roll.

Fluffy three-egg omelette filled with wild forest mushrooms and tangy feta cheese, served with roasted sofrito potatoes.

Healthy egg white frittata baked with fresh baby spinach, goat cheese, and fine garden herbs.

Baked frittata with tender broccoli florets, sharp white cheddar, crispy bacon, sour cream, and pine nuts.

Two farm-fresh eggs cooked to order, served with seasoned sofrito potatoes and your choice of sausage or bacon.

Soft scrambled eggs folded with succulent lobster meat, confit fennel, spinach, and crème fraîche, served with grilled focaccia.

Thick house-baked focaccia topped with melted smoked mozzarella and spiced tomato relish.

Half dozen fresh East Coast oysters served chilled with nasturtium mignonette and classic cocktail sauce.

Thinly sliced royal trumpet mushrooms with fennel barigoule, baby arugula, and shaved parmesan cheese.

Fresh yellowfin tuna tartare tossed with sunchoke, watermelon radish, and tart cranberry.

Prime Wagyu beef tartare paired with crisp Granny Smith apple, smoked cashew butter, and freshly grated horseradish.

Creamy Lioni burrata paired with pickled squash ribbon and crunchy pumpkin seed granola.

Crispy blue crab arancini served over baked clams with sundried tomatoes, bacon, and harissa aioli.

Lightly battered squid rings fried tempura-style, served with roasted tomato aioli.

Tender char-grilled Spanish octopus served with roasted marble potatoes, Moroccan olives, and preserved lemon.

Castelfranco radicchio and baby romaine tossed with anchovy dressing, caperberries, parmesan cheese, and garlic croutons.

Tender Tie Dye Boston lettuce with roasted beets, Cypress Grove goat cheese, pistachio crumble, and blackberry vinaigrette.

Shredded cabbage salad with tender chicken, water chestnuts, toasted almonds, and sesame dressing.

Whole wheat lumache pasta in a rich roasted carrot Bolognese sauce with braised mushrooms and walnuts.

Rigatoni pasta tossed with charred broccoli florets, toasted pine nuts, pecorino cheese, and demi sec tomatoes.

Broad pappardelle pasta ribbons tossed with slow-braised oxtail ragù, squash ribbons, Swiss chard, and ricotta salata.

Tagliatelle pasta with fresh lobster meat, hon shimeji mushrooms, orange chili oil, and crispy fennel breadcrumbs.

Crispy fried chicken breast sandwich with savory black garlic aioli, cured cabbage slaw, and fresh shiso leaf on a brioche bun.

Whole roasted hen of the woods mushroom served with brown butter-caper vinaigrette over cauliflower couscous.

Pan-seared grilled dorade fish fillet accompanied by caper-herb vinaigrette and dressed bitter greens.

Pan-roasted Ora King salmon paired with charred cucumber, cool yogurt sauce, fresh mint, and walnut-bulgur pilaf.

Roasted half Bell & Evans chicken served with braised collard greens, chicken sausage, fingerling potatoes, and scarpariello sauce.

Slow-braised lamb served with charred romanesco, green olives, and creamy corn polenta.

Pan-roasted Long Island duck breast served with beet fondant, confit parsnip, and sweet blood orange reduction.

Dry-aged beef patty topped with bacon-mushroom marmalade and warm cheddar fondue, served with french fries.

Marinated prime skirt steak flame-grilled and served with shiitake mushrooms and Calabrian chimichurri.

Tender petite filet mignon broiled to perfection, paired with celery root, potato leek fondue, and black truffle shave.

Snake River Farm Wagyu strip steak served with rich black garlic au poivre sauce, king trumpet mushrooms, and turnip.

32oz dry-aged prime ribeye served with savory miso spinach, hazelnuts, smooth pommes purée, and bone marrow butter.

Freshly baked classic French butter croissant with flaky golden layers.

Flaky butter croissant filled with rich dark chocolate.

Caramelized Kouign-Amann pastry layered with rich dulce de leche cream.

Authentic boiled and baked Brooklyn-style bagel served with butter or jam.

Crispy pan-roasted potatoes tossed with fragrant Spanish sofrito herbs and peppers.

Sliced premium Acme cold-smoked Atlantic salmon.

Savory grilled chicken sausage links infused with sage and herbs.

Classic seared pork sausage links cooked till juicy and browned.

Thick-cut hardwood smoked pork bacon cooked extra crispy.

Sautéed fresh spinach tossed in savory Japanese white miso butter.

Ultra-creamy buttery French mashed potatoes whipped till smooth.

Roasted sweet potato topped with spicy Italian 'nduja spread.

Crispy golden french fries seasoned light with sea salt.

Warm dipping bowl of rich melted sharp white cheddar fondue cheese.

Pan-roasted Brussels sprouts cooked in garlicky escargot-style butter with herbs.

Flourless lemon almond cake paired with tangy lemon-ginger curd and toasted Italian meringue.

Classic Italian tiramisu with coffee-soaked ladyfinger sponge, velvety mascarpone cream, and cold brew foam.

Crisp puff pastry layers filled with honey-roasted pears and smooth almond crémeux.

Frozen hazelnut semifreddo dessert served with sweet clementine marmalade.

Chef's curated selection of artisanal cheeses served with honey, nuts, and crackers.

Warm dark chocolate soufflé served with Grand Marnier ice cream. Designed for two to share.