with roasted beets and goat cheese

with eggplant and blue cheese

with pork shoulder ragu

with cured scottish salmon and creme fraiche

with garden beets and pistachio

with cavatelli and chile

with mushroom shallot jus

with polenta, tomato and green olives

with wild blueberries and lentils

with warm potato and radish salad

with daube of beef

with leeks and lemongrass cream

with shellfish green curry

with ratatouille, sauce andalouse

with meringue and berry semi freddo

with sorbet