The current menu includes oven-braised veal cheek simmered in red wine, and sea bass filet with sherry reduction sauce.

My lunch entree of braised veal cheeks with a black truffle sauce was slightly heavy, but memorable.

I was less taken with other dishes, including cavatelli with braised veal cheeks, which was underseasoned.

Dishes such as cinnamon-orange braised veal cheeks with shrimp ravioli and shiitake mushrooms.

The entrees include veal cheeks, braised in a combination of soy sauce, star anise and Chinese cinnamon.

But one evening I was in the mood for veal cheeks, and Mr. Dumonet's version satisfied the urge.

This was especially true of the veal cheeks, layered with bean sprouts and apple strips.

The veal cheeks and the halibut had the excessive sweetness that frequently occurs when Asian food is adapted for American palates.

Braised veal cheeks in pinot noir sauce are deliciously rich and slightly sticky.

One night's special, veal cheeks, were cooked in red wine, the sauce bound with foie gras.