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Naan with chicken liver mousse with chives and olive oil and black truffle butter. Steak tartare with walnuts, bulgar, yogurt, and micromint on lavash. Roasted cauliflower with grapes, almonds, and sultanas. Terre de Guimara Nero d’Avola. Potato gnocchi with guanciale, Parmesan, Sage, and black truffle. Roasted chicken and smashed potatoes with shishito peppers, toasted cherry tomato, and cippollini. Duck breast with endive, salsify, and Guinness chocolate pan sauce. Sharing plates!