Venetian Duck Ragù - Ragù veneziano con anatra

Duck Breast with Parsnip Purée and Red Wine Reduction

Scallops with Parsnip Purée and Pancetta Crumbs

Chicken Liver Parfait

Celeriac, Roasted Hazelnut and Truffle Soup

Fillet of Beef with Porcini Parmesan Stuffing and Red Wine Gravy

Herb Crusted Lamb with Pea Purée and Asparagus

Steak au Poivre

Duck Breasts with Orange Ginger Sauce, Mashed Potatoes and Green Beans

Carrot and Roasted Red Pepper Purée

Fillet of Beef, Mushroom and Stilton Rarebit Tarts with Celeriac Purée

Peppercorn Sauce