Baby Back Pork Ribs

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

farro risotto and orange – cognac essence

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

Served with truffle mashed potatoes, arugula, balsamic reduction

Moroccan couscous with roasted vegetables, chick peas, almonds and apricot

asparagus barley risotto, tomato confit puree and arugula leaves