• Porcini mushroom risotto with shaved white truffle
• Rosemary encrusted lamb saddle with vanilla and pea sauce
• Baby zucchini and carrot flan
• French string beans tied with a chive with lemon emulsion
• Pan roasted red and yellow baby beets
• Warm chocolate cake with molten chocolate heart

• Tiny ravioli filled with assorted roasted meats and prosciutto
• Spinach and buffalo ricotta gnocchi with butter and sage
• Crepes with broccoli rabe and toasted pine nuts
• Veal chop stuffed with goat cheese and truffle
• Filet mignon with black olive, rosemary and thyme
• White sole in lemon, butter and caper sauce
• Baby spinach, hearts of palm and parmesan with vinaigrette
• Avocado, goat cheese, black olives and arugola with olive oil
• Celery root and cauliflower flans with saffron sauce
• Bitter chocolate ganache and poached pear tart
• Pistachios parfait with cocoa sauce
• Frozen Hazelnut mousse with chocolate drizzle and nut crunch