Rack of lamb with dijon-rosemary crust and red wine-deli sauce served with scalloped potato

40 day aged black angus beef tenderloin with blue cheese-brandy compound butter and roman gnocchi

Veal tenderloin scaloppine with marsala reduction, served with tagliolini tartufate

Boar bacon wrapped duck breast stuffed with roasted chestnut, apple and celeriac, topped with frangelico sauce

Marinated cornish game hen with fresh herbs, lemon and cold pressed olive oil

Arctic char with porcini compound butter and butternut squash puree

Pistachio crusted alaska black cod with fire roasted red pepper sauce