Seared with whipped pumpkin, confit porcini, EVO oil powder, and pecorino gel

Fresh seared tuna, sautéed escarole with sultana raisins, toasted pine nuts, and black olives

Grilled with confit artichoke covered with truffle celery root and Maldon salt crystals

Cooked at low temperature, glazed with its own sauce made from annurca apple, served with creamy cheese potatoes and crispy prosciutto chips

Glazed with barbecue sauce and rosemary potatoes

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