Ricotta and leek agnolotti, with English peas, sweet corn, truffled pecorino cheese and spring garlic emulsion. A very well executed dish that was delicious.
Very tasty lobster and potato gnocchi with forest mushrooms and a tomato lobster emulsion. The only failing, the lobster was a bit overcooked.
Rare, Brome Lake duck breast with yellow peach, vanilla glazed parsnips, onion petals, pickled grainy mustard and roasted duck jus.
Vanilla infused peaches, brown butter financiere, yogurt orange blossom honey semifreddo, praline and bourbon. A tasty dessert.