Recette is an urban American restaurant that marries traditional and progressive techniques and flavors. The sophisticated yet approachable menu is designed so that diners can order just as they please. Broken down into Snacks and Plates, the menu offers something for everyone while giving diners the ability to order several dishes, or if they choose, share amongst the table. The menu for Recette [Recipe in French] celebrates bold flavors and playful touches. Chef Jesse Schenker manipulates ingredients and temperature to create maximum flavor. Menus will change frequently to showcase fresh products and twists on seasonal American favorites. Here, guests may choose to start with dishes such as Hamachi with uni, blood orange, jalapeño and mache or Duck Carpaccio with chicken liver mousse, apple and thyme. Larger offerings include Ocean Trout, olive oil poached with smoked bacon, savoy cabbage, shellfish emulsion and Braised Pork Belly with rock shrimp, baby turnips, romesco and Sherry caramel. For desserts, Schenker enlisted Pastry Chef Christina Lee, formerly of Per Se and member of the culinary team behind Recette Private Dining.  At Recette, Lee will offer decadent dessert selections fitting for the end of any meal.  Guests can look forward to updated versions of American classics including, Deconstructed S’mores, Seasonal Sorbets, and Beignets.