Artic Char is seared till crispy and one side then other side kissed so inside is still medium rare. The sauce is bar boiled asparagus bottoms, peas both fresh and frozen with herbs see: Pan Seared Black Sea Bass with Pea and Jalapeno Sauce.

The fresh duck egg pasta is made according to previous Duck Egg Pasta Dishes.

The sauteed mushrooms are local combination of Crimini and Shitake. We added a little bit of Marscopone to the mushroom and pasta combination at the end instead of butter.