Duck Foie Gras Dumpling with Cappucino of Pumpkin soup with Roasted Cumin
Citrus-cured Salmon Gravalax, with sides of walnut raisin sourdough
Roasted Stuffed Turkey with traditional Pork & Chestnut stuffing, with side serving of maple-glazed carrots, roast potatoes, brussel sprouts and cranberry sauce
Sous vide Duck Breast with Porcini reduction
Zucotto
Pan Roasted Duck Breast with Celeriac Puree and Au Jus