A Cote

with truffle oil

with creamy caper dressing, garlic croutons and parmesan

with shaved manchego, dried cherries and almonds

with aioli

crispy saffron risotto croquettes stuffed with taleggio

with pernod from the wood oven

with mixed cauliflowers, crispy shallots and capers, and meyer lemon beurre blanc

with sunchoke-potato gratin and balsamic butter

with bacon lardons, celery root and pearl onions

with fennel, dry cured olives and asiago fresco

with walnuts and thyme

of prosciutto di parma, de ciccio broccoli and pecorino crostini

with tangerines, castelfranco, endive and watermelon radishes

french ham and gruyere

with pistachios, brown butter and sage

with roasted root vegetables, cipollini onions and blood orange gastrique