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A creamy vegetarian pasta dish featuring tortiglioni, dried ceps, button mushrooms, and a rich blend of three Italian cheeses.
A vegetarian frittata featuring concentrated sautéed mushrooms and melted Fontina cheese, finished under the grill for a soft set.
Toasted sourdough layered with pastrami, fontina, and homemade pickled cucumber, baked in parchment and served with root vegetable crisps.