OXTAIL CANNELLONI, FOIE CREAM, REDUCED WINE SAUCE, AND CHANTERELLES
An excellent oxtail cannelloni (slow-cooked for over 5 hours), accompanied by a foie cream for smoothness, a wine sauce reduced to a demiglace level, and sautéed chanterelles. A dish that has become a classic for those seeking a carnivorous option full of rich, earthy flavors and nuances.