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The Menu	The Master at work	Carpaccio of Tuna with Leek Dressing, Leek Salad and Artichoke Chips
Roasted whole Shrimp over Celery Root Puree and Chardonnay Sauce	Risotto With Porcini Mushrooms	Roast Loin of Venison served with Black Truffle Sauce, Butternut Squash Torte, and Sautéed Asparagus
Bicerin preparation	Bicerin	Stuffed Roasted Pear with Citrus Sauce