Olive Crusted New Zealand Rack of Lamb

farro risotto and orange – cognac essence

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

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

Served with truffle mashed potatoes, arugula, balsamic reduction

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

asparagus barley risotto, tomato confit puree and arugula leaves