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    PENNE PASTA with roasted vegetables, parmesan and basil cream sauce

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    Miso-marinated cod with red wine sauce | Baked polenta, bok choy and shallot confit (by guest chef Olivier Jean)
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    PACCHERI PASTA with parmesan tomato sauce and buffalo mozzarella
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    Burrata with tomato and caper salsa | Cherry tomatoes and black olive tapenade | Arugula, croutons and toasted pine nuts
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    Burrata with tomato and ...
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    Beef bourguignon | Potato purée and glazed root vegetables
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