Dinner Menu

Lavaret (whitefish) tartare with fish roe, cod liver-egg cream, rye bread and poached

Vitello tonnato - slices of veal tongue with tuna sauce

Fried Foie Gras with brioche and apple-fig jam

Shrimp ceviche with marinated kohlrabi, mango, avocado and chili oil

Creamy ramson-pea soup with smoked eel, buttery peas and marinated white radish

Tuna with grapefruit, coriander, avocado, marinated onion and blood orange

Burrata cheese with farm tomatoes, tomatoe broth, olives, capers and basil pesto

Shrimp stuffed sea bass with roasted bell pepper, olives, tomatoe and leek-blue mussel sauce

Black cod with cauliflower-onion puree, broccoli, tuna flakes and crustacean sauce

Pan-fried quail breast fillet with quail confit, mushroom orsoto, parsnip-apple cream and port wine sauce

Veal tenderloin with potato roast, oven-baked onion, green beans and red wine sauce

Deer fillet with truffle-potato puree, asparagus and red wine-cherry sauce

Cauliflower steak with mushroom sauce, pickled cauliflower, peanut crumble and hoisin sauce

Sicilian lemon curd with strawberries, lemon sorbet and sea salt

Mascarpone cream with coffee, almond, caramel and porcini ice cream

Rhubarb, rhubarb, rhubarb

Fried Foie Gras with brioche and apple-fig jam

European cheeses with apple-fig jam