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Marinated squab legs are confit in duck fat while breasts are spiced, roasted, and served with kale, ceps, and sauce.
A classic Italian flatbread topped with fresh rosemary and sea salt, kneaded until smooth and baked until golden brown.
Indulgent baked soft cheeses infused with garlic, rosemary, and truffle, served with homemade cumin-scented flatbreads for dipping.
Savory vegetarian tartlets filled with a rich blend of minced wild mushrooms, egg yolks, and crème fraîche, finished with truffle oil.
Slow-cooked duck legs marinated in brandy and herbs, preserved in fat, then roasted until the skin is perfectly crisp.
Indulgent pork ribs simmered in aromatics, finished in a boozy bourbon glaze, and served with a unique smoked corn salad.