Winter Menu

first course

celery root soup with truffle oil

buffalo mozzarella with salad of oranges, black olive and fennel

minestrone with walnut and rocket pesto

baked goat cheese salad with beets and mâche

comté tart with windfall farm mustard greens and radish salad

butternut squash risotto with cavolo nero

pink grapefruit, avocado and watercress salad

aged pecorino, brussels sprout, celery and speck salad with lemon oil

buckwheat crêpes with ham and cheese and winter greens salad 

main course

roasted halibut with preserved lemon, crème fraiche, wilted greens and roasted potatoes

salmon with roasted tomato aïoli, gratin potatoes and french green beans

duck magret with citrus risotto and roasted vegetables

chicken pot pie with field mushrooms, parsley and cream

veal cutlets milanese with mashed potatoes and snap peas

grilled lamb chops with rosemary, french green beans and potato gratin

beef shank, sangiovese and rosemary ragout with spaetzle

braised beef short rib daube with wild mushrooms, dandelion, potato puree and gremolata

lasagna with kale, pumpkin and sausage

ricotta gnocchi carbonara with pea shoots and smoked bacon

 dessert

almond tart with cognac granita and berry compote

spiced kumquat and raspberry pavlova

rum raisin ice cream crêpes with caramelized apples

buttermilk pannacotta with red wine poached pears and biscuits

chocolate terrine with pistachio creme anglaise and raspberries

bittersweet chocolate pudding with biscuits

crème caramel with tangerine and blood orange

apple and blackberry crumble with vanilla gelato

chocolate and hazelnut cake with crème fraiche