The Rotunda menus pull inspiration from The Pierre's black tie crowd, with afternoon and supper menus offering dishes from Maine Lobster Tartine to Welsh Rarebit to Spaghetti Bolognese. The room's center table is covered by chilled champagne, overflowing jars of madeleines and macarons, and tiers of chocolate cakes and seasonal bundts.
The room's cocktail carts bring bespoke drinks tableside, with one cart offering a selection of classic cocktails inspired by famous mixologists from The Pierre and elsewhere. A specialty cart serves rare spirits that change with the seasons.
Specials: Maine Lobster Tartine to Welsh Rarebit to Spaghetti Bolognese, madeleines and macarons, tiers of chocolate cakes and seasonal bundts.