• Morel mushrooms, sweet garlic and arugula, garnished with Pecorino Toscano cheese and drizzled with Tuscan extra virgin olive oil
  • Wild mushroom ragu and Chianti reduction
  • Mirepoix braising sauce served over a bed of sherry braised Swiss chard
  • Nutmeg b├ęchamel sauce topped with a rustic beef ragu and Parmigiano crisps
  • Parsley root puree with chive oil and fried leeks
  • Pan seared veal chop sauced with a morel infused demi-glace and roasted root vegetables
  • Light horseradish cream with roasted Yukon gold potatoes, parsnips & purple cauliflower
  • “Saltimbocca” crispy Prosciutto, cremini, sage, fontina