The meal begins with a selection of meats and cheeses.
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| Meat and Cheese Board |
The first course was carpaccio. Thin slices of granny smith apples, topped with dijon mustard, honey, pancetta, pretzels, oregano, and provolone cheese.
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| First Course |
The second course was a salad. Shaved carrots sit on top of an avocado puree, with peanuts, cilantro in a lime pistachio dressing.
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| Second Course |
The third course was polenta. Fried polenta squares are topped with a mushroom ragu, and finished with parsley and pecorino cheese.
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| Third Course |
The fourth course was soup. Roasted broccoli soup is topped with almonds and cheddar cheese.
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| Fourth Course |
The fifth course was fish. Sautéed squid and octopus sit atop a pea purée. The dish is finished with roasted peppers, roasted potatoes, pea shoots, and mint.
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| Fifth Course |
The sixth course was pasta. Bucatini with asparagus, leeks, spring onions and prosciutto crumbs in a mornay sauce.
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| Sixth Course |
The seventh dish was a lamb. Lamb shank is braised, and then served with cauliflower, pistachios, parsley, mint and tzatziki sauce.
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| Seventh Course |
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