We’ll enjoy a Piedmont-style leg of veal braised in Marsala wine and chicken broth. This will be topped with a sauce a creamy sauce made with the meat juices, capers and boiled egg. Also on the menu is lemon risotto simmered in chicken broth, white wine, rosemary and lemon zest, served with thin slices of mushroom and zucchini, sautéed in butter and olive oil. Rounding off the menu is a strawberry tart made with almond flour and lemon zest, filled with strawberry preserve, topped with a cognac-infused whipped cream.
