Starters

Creamy burrata with white truffle honey, heirloom tomato, and basil oil on grilled crostini

Thinly sliced duck breast, fig jam, and shaved parmesan on toasted baguette

Crispy risotto balls filled with wild mushrooms and taleggio, served with truffle aioli

Grilled Spanish octopus, smoked paprika, fingerling potatoes, and salsa verde