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  • First time here with some classmates celebrating the completion of our program. Most of our group arrived a half hour early of our reservation but the staff and students were still welcoming regardless. For this week there was an additional menu designed and created by one of the current Italian post-grad students, all of whom having recently returned from their international placements in Italy. So it was nice to be able to choose from the special weekly menu in addition to their regular lunch menu for the current season/semester. I had the house cured trout gravlax with honey mustard sauce and shoestring potatoes for my starter which I found to have a nice fresh taste, the acidity of the dressing balanced the savoury salmon very well. For my entrĂ©e I had prosciutto wrapped filet of pork with hollandaise sauce, fingerling potatoes and asparagus. The pork was perfectly cooked and I thoroughly enjoyed the delicate balance of the creamy hollandaise combined with the acidity of the balsamic vinaigrette which complemented the pork wonderfully. For dessert I had the hot-house rhubarb tart with sour cream gelato and raspberry coulis. While initially unsure of the concept of sour cream gelato I went with this choice because the sound of the rhubarb tart and raspberry coulis had me sold and neither of those two aspects disappointed me. However, I absolutely loved the sour cream gelato and found it simply divine, possibly even the best part of the entire dessert especially when eaten together with the raspberry coulis. Lastly the servers (and their uniforms!) were great too.
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