Amuse-boucheKolokithokeftedes - zucchini balls with mint and a sauce of yogurt and roasted garlicAppetizer ISalad with watermelon, feta, mint, cucumber, tomato, onion, olives and fresh oreganoAppetizer IIToast with grilled bell pepper and feta paste with anchovies and parsleySoupAvgolemono - lemon soup with chicken and thymeMain courseLamb loin with roasted eggplant puree, red wine sauce and spinachDessertFilo pastry stuffed with cream cheese with honey and sesame seeds
Amuse boucheOyster with cucumber granita, sour cream and chivesAppetizer ICarpaccio of St. Jacob mussels with applesauce, dill, roe and chive oilAppetizer IIBeef tartare with boletus-truffle mayonnaise, marinated peppercornsSoupTopinambur cream with roasted butter, crispy bacon and chive oilMain course IRaviolo with truffle stuffing, liquid egg yolk and parmesan cheeseMain course IISirloin of deer, red wine sauce with juniper, potato gratin with rosemaryDessertMille feuille with rose cream and fruits