Viviane

Chef Michael Hung works his magic at Viviane.

A diner enjoys lunch in the outdoor area of the restaurant.

Handmade linguine with marinated geoduck, Manila clams and Chardonnay sauce.

Shellfish boudin blanc, with Maine lobster, scallops and Gulf shrimp.

Diners can enjoy lunch in one of many alcoves available in the pool area.

A diner waits for a friend to join him in the pool area of Viviane.

Pastrami-cured wild salmon tartine, with ricotta cheese and spiced pickled squash.

Soft-cooked duck egg, with caramelized endive and pomegranate quinoa.

A server tends to a diner. Visitors can enjoy a meal or a drink indoors or poolside.

Rainbow beets and apple salad.

Try a Manhattan: Your options are the traditional, the Rob Roy and the Cuban.

Cosmopolitan with Grey Goose vodka, lime juice and cranberry cordial.

Diners enjoy lunch at Viviane restaurant, which was designed by Kelly Wearstler.