Baby Back Pork Ribs

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

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

Served with truffle mashed potatoes, arugula, balsamic reduction

served on potato roschti with Pommery mustard sauce

farro risotto and orange – cognac essence

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