Baby Octopus Mousse with Lemon-Lime Dressing

Bosc Pear, Speck, and Gorgonzola with Truffle Oil

Portobello Mushrooms with Goat Cheese, Speck, and Veal Reduction

Frescobaldi Brut 2001

Tiny Potato Dumplings with Sage, Parmigiano Reggiano, and Truffle Oil

Beni di Batasiolo Gavi di Gavi Graneé DOC 2003

Raviolini with Sea Bass and Vegetable Ragoût

Fantinel Sant’ Helena Ribolla Gialla 2004

Jumbo Sea Scallops with Mustard, Saffron, Curry, and Spinach

Colterenzio Gran Cru Lafóa Sauvignon Blanc 2004

Veal with Artichoke, Porcini, and Truffle Sauce

Cascina Fontana Barolo Classico 2000

Wood Burning Oven–Baked Bosc Pear with Chianti Reduction and Ice Cream

Donnafugata Ben Ryé 2004