Telepan is an Upper West Side restaurant with an earth-friendly theme and a menu that changes with the seasons. Produce is locally sourced, and meats, including the ribeye-for-two, are free-range. Chef Bill Telepan, who has worked with pastry chef Larissa Raphael and sommelier Sam Clifton for more than six years at his restaurant, has developed a lengthy menu that at any time includes nearly 30 dishes. Popular dishes have included a cauliflower soup with quince and hazelnuts and roasted trout served with country ham. A four-course tasting menu with wine accompaniment is available for $125.