Rabbit liver tart with caramelized onions, compressed strawberries, olive oil and sorrel. This was the missus’s and while the agnolotti that had come in its place put it slightly in the shade it was excellent as well—the unctuousness of the liver balanced wonderfully with the tart-sweet strawberries and the caramelized onion gel. If I were to pick one nit I’d suggest the olive oil powder is unnecessary.