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Roasted Breast and Confit Leg of Spiced Anjou Squab
Marinated squab legs are confit in duck fat while breasts are spiced, roasted, and served with kale, ceps, and sauce.
Focaccia Bread
A classic Italian flatbread topped with fresh rosemary and sea salt, kneaded until smooth and baked until golden brown.
Raymond Blanc’s Baked Cheese “Fondue”
Indulgent baked soft cheeses infused with garlic, rosemary, and truffle, served with homemade cumin-scented flatbreads for dipping.
Wild Mushroom Tartlets
Savory vegetarian tartlets filled with a rich blend of minced wild mushrooms, egg yolks, and crème fraîche, finished with truffle oil.
Duck Confit
Slow-cooked duck legs marinated in brandy and herbs, preserved in fat, then roasted until the skin is perfectly crisp.
Bourbon Glazed Spare Ribs with Smoked Corn Salad
Indulgent pork ribs simmered in aromatics, finished in a boozy bourbon glaze, and served with a unique smoked corn salad.