Nor will you go wrong with the duck breast, cooked rare, or the wild mushroom ravioli served with broccoli rabe and white truffle cream.

The foie gras ravioli in truffle cream drew raves but $18 is steep for one lone ravioli, no matter how delicious.

On the minus side: our major lunch mishap was baked orecchiette with wild mushrooms, ricotta insalata, white truffle cream and buttered bread crumbs; it was a textural mush with no distinctive flavor.

Whole baked potato with truffle cream and caviar remains a baked potato with expensive stuffing.

Try greens with candied walnuts and chevre ($7) or the mushroom-filled veal rolls with white truffle cream ($19).

The pasta to try is pappardelle in black-pepper truffle cream generously dotted with lobster, grilled asparagus and leeks.

They are filled with truffle creams, butter creams and fruit fillings and enrobed in white chocolate tinted different colors.

Some standouts include Peruvian shrimp soup, sweet plantains with truffle cream, Baja-style fish tacos and Brazilian paella with shrimp, clams and crawfish.

The meal began with asparagus ravioli wrapped in sheer sheets of pasta and topped with a foamy truffle cream.

A wild-mushroom veloute, earthy but satin-textured, is dressed up with a frothy layer of white truffle cream.