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

Tomato-saffron broth with seafood and leek

Deer carpaccio with truffle cheese, cherry jam and pickled onions

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

Goat cheese salad with fig, beetroot and haselnuts

Seasonal fish with cauliflower-onion puree, asparagus, leek and mussel sauce

Crab risotto with brown butter fried scallops, peas and pine seeds

Duck fillet with celery cream, roasted beets and red wine sauce

Rack of lamb with ratatouille, onion confit, broccoli and red wine sauce

Entrecote with asparagus, potato-truffle gratin and red wine sauce

Cauliflower steak with cauliflower cream, cured tomatoes, haselnut crumbs and hoisin

Panna cotta with caramel, fig, toasted bread and raisins

Chocolate fondant with raspberry jam and blackcurrant sorbet

Pear baked in red wine with goat cheese cream, walnuts and white chocolate

Fried Foie Gras with brioche and apple-fig jam

European cheeses with apple-fig jam