Thin-crust, pan, and stuffed-crust pizzas accompany classic Italian and American dishes such as lasagna and Italian-beef sandwiches

Tex-mex cantina with southwestern classics such as fajita quesadillas and barbecue-smothered pulled-pork sandwiches

Mousse of foie gras readies palates for marinated skirt steak in bordelaise sauce or bouillabaisse in a saffron-tomato broth

Chefs bake specialty and custom pizzas using real cheese, freshly made dough, and a choice of 17 toppings and three crust types

Grilled ostrich and basil-caramelized sea scallops at a Zagat-rated eatery accented with woven-wood panels and golden Buddhas

Dishes from Asian countries such as China, Korea, Japan, and Malaysia infused with American and other international flavors

Menu includes entrees such as marinated cuts of lamb served with basmati rice and topped with saffron and barberries

Entrees such as pork tenderloin in white wine and rosemary and beef tenderloin in a green-peppercorn cream sauce

A saloon-style restaurant features flour-tortilla burritos, chipotle-flavored burgers and salads, and eggs from free-range hens

Classic French dishes such as foie gras, duck confit, and three types of mussels in exposed-brick dining room full of Parisian prints