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.