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Noble

fat

Duck Confit in Phyllo Dough Purse with Apricot Jam

Frisée Salad with Roasted Blood Oranage and Feta Cheese

Foie Gras on Toast with Fig Mustarda and Petitte Arugula

Sous Vide Pork Belly with Seared Scallop and Apple Purée

Seared Sea Bass with Cauliflower Purée and Beet Pickled Quail Egg

Chocolate Raspberry Tart with Clotted Cream

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