What's for dinner

A four course dinner for my father inlaw’s birthday. We started with grilled portobello mushroom, and moved on to cream of asparagus soup with black truffles and truffle oil and before the main course a garden salad with miso dressing. To cleanse our palette he had a Raspberry Morte Subite, which was sweet and refereshing for the first three courses. Finally we had super tender veal shank with safron risotto and grilled zucchini marinated in balsamic vinegar.