Gnocchi with a Garlic Cream Sauce and Balsamic Glazed Pearl Onion; Pumpkin Gnocchi with a Brown Butter Sauce; Crisped Sage and Shaved Parmegianno-Reggiano.
Chilled Roasted Beet and Fennel Soup with Apple Sage Mint Crema and Toasted Pistachios; Cantaloupe, Honeydew and Sweet Onion Gazpacho with Crispy Prosciutto.