Restaurant 561

with polenta crostino and salsa verde

heirloom potatoes, petit jambon persillé, radicchio treviso and lemon garlic aioli

black trumpets, sautéed chanterelles, butter and shallots with tarragon leaves and its emulsion

with butternut squash tapioca, cabrales fondue, balsamic reduction

with fruit nut bread, baguette and garnishes

with english peas, wilted pea tendrils, parmeggiano regianno

thin egg pasta with parmeggiano regianno, fresh black truffles and european style butter

with flageolet ragout and tomato oil

with garlic baby bok choy and a pineapple sticky rice