Join this lunch for a best of the season menu with modern influences and a touch of North Italian and Middle Eastern traditions. Recipes include baccala mantecato, a whipped garlicky salt cod dip and mahumarra, a spicy hot pepper dip with homemade bread; Moroccan influenced fresh scallops and asparagus; pan-fried gnocchi with leek and broad bean ragu; slow-cooked lamb shoulder with artichokes and almond salad; and for dessert, indulgent spiced chocolate doughnuts.
