Chef Jason Hall, Vice President of Culinary Operations at Cathédrale of Moxy East Village, delivers yet again on classic French-Mediterranean cuisine with a twist. The new menu for spring and summer features an array of seasonal signature dishes including a fresh spring pea salad with english peas, crispy farro, and pecorino; a black bass with asparagus, fava beans, and beurre blanc; and for dessert, sour cherry beignets with a sour cherry compote and tonka bean anglaise. View the full dinner menu here.

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Rotisserie Chicken cathedrale nyc
Rotisserie Chicken
Zucchini Ragôut for Cathedrale seasonal menu
Zucchini Ragôut
Crispy Squash Blossoms
Crispy Squash Blossoms
lamb chops
Lamb Chops
Georgia on my Mind spring cocktail
Georgia On My Mind
Cathédrale Breakfast Sandwich
Breakfast Sandwich
Sour Cherry Beignets for dessert
Sour Cherry Beignets
an affair to remember cocktail cathedrale
An Affair to Remember
Blueberry Clafoutis dessert
Blueberry Clafoutis