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with Sliced Bananas and Steamed Milk
with Smoked Bacon, Potatoes and Rustic Toast
with Arugula, Fig Preserves, Black Pepper Port Syrup
with Arugula, Basil Oil
with Walnuts, Mustard Vinaigrette
with Garlic Toasts, Chive Oil
with Lemons, Jalapenos, Basil, San Marzano Tomato Sauce
with San Marzano Tomato Sauce
with Tomato Compote, Caramelized Onion, Pecorino
with Shrimp, Broccoli, Wild Mushrooms, Tomato Cream Sauce
with Tuna, Olives, Spinach, Caper Fresh Tomato Sauce
with Fried Sage Roasted Squash Brown Butter
with Ricotta, Parmesan, Truffle Butter
with Braised Rabbit, Wild Mushrooms, Portabello Bolognese
with Asparagus, Grape Tomato, Parmesan, Carrot Vinaigrette
with Favas, Porcinis, Grape Tomato, Saffron Tomato Broth
with Balsamic Vinegar, Pickles and Marinated Onions
with Green Anchovy Aioli
with Celery Leaves, Olive Grissini, Cognac Mustard Sauce
with Cambazola Crouton, Mushroom Truffle Fonduta
with Corn, Cress, Pecorino, Chopped Romaine, Caesar Vinaigrette
with Garlic Mash, Cress, Corn and Parmesan "Salad"
with Rosemary Fingerlings, Red Peppers, Caper Brown Butter
with Ham, Fontina and Spinach Risotto
with Crisp Potato, Spinach and Lemon
Whipped Sweet Cream, Chocolate Shavings
Sour Cherry Compote, Vanilla Bean Custard Sauce
Balsamic Macerated Berries
Caramel and Nutella
Maple Crème and Whipped Mascarpone
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