I got these off the EMP lunch menu, but here are the stuff I remember appearing on the restaurant week menu as well.
Winter Greens with Candied Walnuts and Fourme d’Am
Octopus Salad with Avocado, Fennel and Satsuma Tangerine
Parsnip Velouté with Sweetbreads and White Truffle Oil
Poached Egg with Wild Mushrooms and Parmesan
Roasted Salmon with Sweet Potatoes and Iranian Dried Figs
Boudin Blanc with Savoy Cabbage and Poached Seckel Pear
Roast Organic Chicken with Celery and Black Trumpet Mushrooms