Roasted Beet and French Beans

on chili cracker ring and sundried tomato remoulade

Roasted eggplant puree with anchiovies balsamic reduction

with vegetables, fruits and homemade bread

puff pastry croute, glazed grapes, moscato wine reduction

fresh wild mushroom and white wine vegetable broth – beurre blanc

grated parmesan cheese with sweet tomato and soured onion compote top with speck ham