Roasted Spaghetti Rigati

Sunchokes, Peas, Green Garlic, Parsley Bread Crumbs

Piquillo Peppers stuffed with Brandade

Sauce Persillade

Potato and Ricotta Salata Ravioli with Braised Short Ribs

Dino Kale, Picholine Olive Salad

Croquettas of Ham and Duck Confit

Red Bell Pepper-Caper emulsion

Spinach and Arugula Gnudi

Shaved Walnuts and Cream

Chicken Liver Mousse and Country Pate

Kumquat-Quince Mostarda, Crostini

Grilled Quail with Marinated Beets and Watercress

Shallots, Raisins, Fried Quinoa

Mixed Chicory, Orange, and Grapefruit Salad

Dates, Marcona Almond, Champagne-Tarragon Vinaigrette

Petrale Sole with Broccoli Rabe

Crisp Potatoes, Lemon Brown Butter Emulsion

Rutabaga and Pink Lady Apple Soup

Parsley Oil

Artic Char with English Peas and Fingerling Potatoes

Leeks, Horseradish Nage

Gambas al Ajillo

Prawns with Garlic and Chilli

Rack of Lamb with Artichokes and Spring Onions

Lemon Tahini Sauce

Warm Mushroom and Frisee Salad

Sherry Bacon Vinaigrette

Roasted Chicken Thigh with Chickpeas and Chorizo

Apricot-Prune Sherry Sauce

Manilla Clams and PEI Mussels

Shallots, Basil, Chili, and White Wine

Bavette Steak with Roasted Bone Marrow

Onion-Mushroom Fricasse, French Fries

Albondigas, Veal and Pork Meatballs

Almond Bread Sauce

Duck Confit with Caramelized Quince and Vincotto

Fennel Augula Salad, Pomegranate, Hazelnut Vinaigrette

Crispy Sardines Escabeche

Shallots, Blue Lake Beans, Carrot, Shrimp Oil

French Fries with Smoked Paprika Salt and Harissa Aioli

Caldo Gallego; White Bean, Cavola Nero & Pulled Pork

Roasted Cauliflower with Capers, Pinenuts and Parsley