Appetizers

Cappuccino with chanterelles, sweet potato and asparagus salsa,
dill powder, ricotta

Salad rocket and radish sprouts, watermelon, roasted pini,
quail fillet, orange vinaigrette, sweet pea

Smoked salmon tartare, strawberry, parsley – lemon mousse,
thyme mayonnaise, black caviar, chermoula paste

Main Courses

Gnocchi, fresh boletus, rosemary butter, arugula,
roasted pepper, parmesan cheese

Trout fillet, black salsify puree with figs, green beans,
Black Forest ham, caramelized white radish

Duck leg confit, raspberry-butter sauce, green pea puree with lime,
parisienne carrots, watermelon radish, coriander

Desserts

Rhubarb semifreddo, meringue, nectarine mousse,
seasonal fruit, roasted chocolate