hand rolled pasta ribbons w/sauteed mushrooms, shallot, creme fraiche and parmesan

baby back ribs seared and then braised in the oven w/heads of garlic, rosemary and white wine served w/spinach sfromatta (souffle) roasted red peppers and caramelized onions

salad of watercress, arugula, mint, fennel and tiny dice of braised red and yellow beets served w/ moliterno (sheep cheese w/truffle), midnight moon, and pierre robert

lemon tart w/ side of sliver of dark chocolate and medjool date