Seared Matsutake (Pine Mushroom) Salad with Taleggio, Wild Arugula, Lovage, and Lemon.
Fettuccine with Roasted Beets, Beet Greens, Speck, and Sage.
Rack of Wild Boar, Roasted Over Walnut Shells, with a Wild Concord Grape Mosto, Lightly Fermented with Fresh Lavender Branches.
Amalfitana Dessert of Dark Chocolate Ganache Over Roasted White Eggplant, That Is Wrapped Around Ricotta Sweetened with Honey, Black Currants, and White Chocolate, and Garnished with Saffron Marinated Oranges.
Lemon Panna Cotta with Green Walnuts and a Raspberry Sauce.