Veloute
One of the five French mother sauces: a pale roux loosened with warm chicken or fish stock and sharpened with lemon.
Port Sauce with Truffles
A bottle of red port reduced with shallots, mounted with butter and finished with carpaccio truffles. Made for steak or pork chops.
Truffle Honey Panna Cotta
Set cream sweetened with Inaudi truffle honey and finished with pink Himalayan truffle salt. Sweet and savory in the same spoon.