Duck eggs

Sous vide duck eggs from Kiss the Cow Farm in Barnard Vermont. 

Cooked in truffle oil at 65 Celsius for 1 hour. 

Agnolotti

Herb & ricotta agnolotti, baby squash, heirloom tomato & garlic scape butter. 

Lobster gazpacho

Lobster, gazpacho gelee, cucumber, radish, red pepper, lemon gel & clearly hearts. 

Amuse bouche

Mushroom gel, Parmesan cream, house made prosciutto, candied pine nuts, chive & burgundy truffle.

Vermont rabbit.

Vermont rabbit confit, gnocchi, coconut milk, whole grain mustard, arugula, candied citrus & Parmesan

Pickled vegetable salad

Pickled root vegetables, aerated carrot, seed powder, maple

Italy

 Honored to recive the "Relais & Chateaux 2012 Rising Chef Trophey"

 Florence on the river

 Florence

Wine celar at the Michelin 3 star Relais & Chateaux Enoteca Pinchiorri