Black Truffle Mousse, Haricot Verts, Pommes Purée, Xérès Vinegar, Natural Jus

Market Catch, Chef’s Accompaniments

Duck Leg Confit, Fricassee of Local Root Vegetables, Sauce Périgourdine

Sweet Potato, Broccoli Rabe, Roasted Pear

Braised Lamb Shank, White Bean Ragu, Escarole, Pine Nuts, Parmesan