APPETIZERS
Small wild mushroom pie with Taleggio-pomegranate sauce
Pike wit Polenta
Raw fish
Irish beef-filet tartar
Cold cuts
Foie Gras-escalope with caramel-pears and cinnamon
FIRST COURSES
Chef’s soup
Durum-wheat pasta with wild mushrooms
Spaghetti with carpet-shells
Tagliolini with prawn tails and zucchini
Pumpkin ravioli with butter, grapes, bacon and pine nuts
Risotto with foie gras (minimum two persons)
SECOND COURSES
Selection of cheese with jams
Fish of the day
Calamari, shrimps and zucchini Tempura style
Two times tuna! Tartar and sautéed in sesame crust
Sea bass baked in salt crust (minimum two persons)
Stewed veal ossobuco (veal shank slice) with polenta
Lamb filet with white wine-rosmarin sauce
Irish tenderloin with wild mushrooms
Irish tenderloin baked in salt-pepper crust, served with red wine sauce
(minimum two persons)