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.