Young field herb salads encircled by a beef carpaccio roulade and seasoned with truffle oil
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Pan fried filets of Sea Brass laid upon Bramata Polenta discs with mediterranian slow cooked tomatoes
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Oven baked Loin of Veal served with a fresh Chanterelle sauce and a good sprinkling of chives; accompanied by
potato gratin and a melange
of vegetables
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Choux
pastry puffs filled with a cherry cream encircling a homemade cherry
compot and conserved rosmary apricots. Topped off with a scoop of
chocolate sorbet
Homemade Whisky Truffles
We gladly inform you of our fresh fish of the day or a delisious vegertarian course
