17 at the Alden Hotel

Amuse bouche: foccacia with proscuitto, olive, and percorino topped with sliced fennel.

Starter: cream of mushroom soup with truffle oil.

Appetizer as main course: hand rolled duck ravioli with parmesan broth, foraged mushrooms and herb oil topped with parmagiano reggiano.

Dessert: carrot undone - ginger spice cake and cream cheese ice cream with carrot puree.

Glass of shiraz.