Whipped Lardo, Pickled Anchovy, Radish and Chive on Sourdough
Agnolotti of Ricotta, Girolles, Parmesan and Lemon, with Pea and Spinach Purée and Black Tuile
Ex-Dairy Beef Fillet, Confit Shallot, Cauliflower Purée, Pommes Maxim, Parsley and Anchovy Emulsion, Squid Inked Jus
Basque Torta de Queso with Apple Purée
Tarte Tatin
