Ricotta-Chive Pancake Topped with Crème Fraiche and Sevruga Caviar
Grilled Panini of Gorgonzola and Caramelized Pear
Roasted Root Vegetable Banderillas with Lemon Thyme Aioli for Dipping
Slow-Roasted Fillet of Salmon over Oven-Braised Leeks in Cream, with Balsamic Syrup and Fried Shallot Garnish
Roast Pork Loin Stuffed with Wild Mushrooms and Apricots
Creamy Mash of Potatoes with Roasted Garlic and Parsnips
Wilted Spinach with Brown Butter
Warm Brioche with Local Country Butter
Salad of Baby Arugula with Shaved Fennel, Albemarle Pippin Apple, Toasted Pinenuts and Crumbled Ricotta Salata
Dark Chocolate Walnut Torte with Roasted Pear, Espresso Crème Anglaise and Florentine Cookie
Dark Coffee
