Farm Venison Loin with Poached Pear, Chestnut Puree, and Cherries Jus
Baked Feuilette (Flaky Pastry) With A Filling Of Truffle Duxelles, Mizuna Lettuce And The Sumptuous Piece Of Labeyrie Foie Gras Placed Elegantly In The Middle
Angus Rib eye with Truffle Mash, Tempura Vegetables and Olive Thyme Sauce.
Pennoni Giganti Pasta with Spicy Crushed Tomato, Artichoke and Smoked Duck