Ripe heirloom tomatoes with fresh basil, toasted seeds and a light olive oil dressing.

Smoked trout on toasted sourdough with lemon crème fraîche and pickled shallots.

Thinly sliced roasted beets with goat cheese, pistachio crumble and wild arugula.

Fresh tagliatelle with foraged mushrooms, sage brown butter and aged hard cheese.

Pillows of roasted squash finished in sage butter with toasted pumpkin seeds.

Arborio rice simmered with red wine, braised short rib and roasted bone marrow.

Crisp-skinned duck breast with cherry reduction, parsnip purée and glazed carrots.

Sea bass with cherry tomatoes, olives, capers and tender new potatoes in white wine broth.

Crisp-fried artichokes served over creamy polenta with lemon zest and rosemary.

Espresso-soaked ladyfingers, whipped mascarpone cream and dark cocoa dusting.

Crisp pastry shells filled with sweet ricotta, candied orange peel and crushed pistachios.

Vanilla panna cotta topped with a warm berry compote and crushed almond brittle.