Wild mushroom/ truffle brie bruschetta

wild mushrooms cooked in evo and butter with thyme and garlic.
cheese is sliced and placed on the grilled bread
finish with roasted chestnuts and chives

Burrata/ radish/turkey salami/tangerine

turkey salami is cut into circles on the next prep
finish with basil oil
burrata is put on the small antipasti plate
tangerines, chilies, basil, radish is mixed with evo and salt
spoon the mix on the burrata

Beets and persimmons

beets are marinated in evo and chopped parsley
goat cheese, persimmon and beet greens are placed on the beets
finish with walnuts, micro beet greens
drizzle with fig vin cotto

Kabocha squash fritter/ truffle honey

Allen Brothers Black Angus N.Y

Uccelletto beans, arugula, drunken goat cheese

Spanish octopus

Potatoes. Chick peas onions.saffron aioli