Dinner

  • 18-Risotto al Salto with sliced Veal Kidneys
  • 14-Duck Liver Garbure with Toasted Chestnut
  • 14-Soft Scrambled Eggs with Chanterelle Mushrooms on Warm Buttered Toast
  • 28-Deviled Half Chicken with Escarole, Anchovy, and Vinegar
  • 32-Grilled Whole Branzino, Toasted Fennel Oil
  • 28-Braised Lamb Neck Stew with Green Sauce Zhug
  • 34-Roasted Duck Breast with Sweet Potato Aioli
  • 26-Cod and Mussels Steamed in Hard Cider, Tarragon, Creme Fraiche
  • 9-Swiss Chard and Leek Gratin
  • 9-Red Chicories Salad with Crumbled Blue Cheese, Scallions and, Parsley
  • 10-Roasted Broccolini with Garlic, Lemon Zest, Chili Flake, Parmesan
  • 10-Acorn Squash with Marinated Fresh Cheese, Arugula
  • 10-Brussels Sprouts cooked in Schmaltz with Gribines and Shallot