2nd course: fresh ricotta agnolotti
Butternut squash and black truffle fondue, Parmesan tuile
3rd course: duo of beef
Red wine braised short ribs, sous-vide prime sirloin, roasted salsify and pearl onions, bacon lardons
Pan roasted cod loin
Shiitake mushrooms, snap peas, mushroom dashi, lotus root crisps
Here is a menu proposal based on your meal request. Let me know what you think. I would be happy to make any changes to suit your taste and guest needs. I have added a fish option for the entree course for those who don’t eat meat.