Cauliflower Gratin: Gruyère, Espelette, mojo de ajo, breadcrumbs and dill.
White Mushroom Salad with parsley, pecorino, red onion, radish and pomegranate seeds.
Deconstructed Greek Salad: heirloom tomatoes, cucumber, pickled red onion, Kalamata olives, feta mousse, oregano and olive oil.
Fried Brussels Sprouts with bagna càuda, pickled raisins and smoked almonds.
Ensalada de Col: Savoy cabbage with Mahón cheese, anchovy-stuffed green olives and pistachios.