Birthday Dinner at The Harrison

Split with the table: bottle of 2003 Tattinger Brut

Starter: homemade ricotta cavatelli with braised rabbit, escarole and mint.

Entree: breast of duck with spaetzle, duck confit and date turnip puree.

Split with the table: bottle of Mud House Sauvignon Blanc.

Split with the table: warm chocolate cake with chocolate espresso flan and mint ice cream, carrot cake with cream cheese icing and prune armagnac ice cream, chocolate filled beignets with quince sauce.

Split with the table: bottle of cava from Cataluna