Baby Back Pork Ribs

farro risotto and orange – cognac essence

served on potato roschti with Pommery mustard sauce

served with goat cheese and potato tortilla, spinach and wild mushroom fricassee

Served with truffle mashed potatoes, arugula, balsamic reduction

with homemade pumpkin tortelli, lemon preserve, black olives and berry – gravy sauce

braised in red wine ‘’pizzaiola’’ sauce on creamy soft corn polenta