AMUSE-BOUCHEBread / ButterFlakes of buckwheat groats with venison and cranberries / dumplings with smoked fish / kale with mushroom powderMAIN COURSESmoked trout with roasted bacon, brioche bun, pickled fennel and wasabi mayonnaiseCelery roasted in salted batter, winter black truffle aroma, raisins in Madeira wineStrong beef broth with juniper, cod slices and shrimpsWild duck with blood orange, endive with balsamic aroma, roasted yellow beetrootAlmond cookie with smoked ice cream and salted caramel
AppetizerScallop carpaccio, avocado mousse, yuzu dressing, basil mayonnaise, caviarSoupRoasted garlic and leek cream, raviolo with ricotta and herbs, basil oilMain courseBeef cheek, mashed potatoes with black truffle, roasted eggplant puree, black olive, green oilDessertRicotta cheesecake, passion fruit jelly, coffee cream, lavender honey, red orange caviar
Cold finger food appetizers - 2 pieces /ppBeef tartare / pickles / French mustard / pickled cucumber / flexible yolkPotato croquette with dill, served on "Gzik" curd cheeseBreaded prawns served with mango-chili salsa and corianderFior di latte arancini with jus sauce and chipotle mayonnaise and chivesHot finger food main courses - 2 pieces /ppBaked salmon with champagne sauce and a fresh salad of fennel and alpine flowersRoast beff tatakiShredded duck in a "pyza" dumpling with demi-glace sauceFinger food dessert - 2 pieces /ppPanna cotta with lemongrass, kaffir, lime, and Madagascar vanilla / prosecco gelPistachio tiramisuPate choux with coffee cream and nuts
AppetizerRoasted red pepper tartare with walnuts, pomegranate molasses, and herb dressingMain courseSea bass fillet with truffle and white asparagus in champagne foamDessertPistachio sponge cake with Greek yogurt and honey foam, and raspberry powder
AMUSE BOUCHESourdough bread with boletus butterCOLD STARTERBeef tartare made of limousine tenderloin with chanterelles marinated in lovage oil, potato crisps and quail eggHOT STARTERDuck dumplings with chanterelles and sun-dried tomato mousseMAIN DISHLamb loin with creamy polenta, roasted cauliflower and baby zucchini in sage sauce with chive emulsionDESSERTMonoportion: Pistachio tart with raspberries
6 course menu prepared on the basis of ingredients available on a given day with wine pairing. For each dish, guests receive a glass of wine specially selected by Chef.During booking, please provide diet restrictions to be considered by Chef when planning the menu.
