Menu ala carte

Beef carpaccio with basil pesto, parmesan espuma, rosemary focaccia and quail egg

Gratinated goat cheese mousse in spring roll dough with pear and walnut grill and beetroot gel

Terrine of foie gras with pear gel, truffle toast and marinated red onions in port wine

Salmon tartare with roasted capers, celery slices in truffle oil, salmon caviar and cucumber ravioli with créme fraiche

Caesar salad with roasted chicken cubes, roasted bacon, parmesan chips and croutons

Baked shrimp with pea puree, bread croquettes and purple carrots

Spring roll dough stuffed with root vegetables and rice noodles on field lettuce with sesame and coriander mayonnaise

Strong beef broth with root vegetable and beef confit

Cream of potato soup with pear strudel and celery sticks

Fillet of pike-perch in walnut crust with beetroot balls, baby kale and parsnip cream

Sea bass fillet with fennel quiche, mussel hearts and white wine sauce

Breast of guinea fowl in herb butter with parsley puree, potato ragout with leeks and roasted bacon with spring onions

Roast duck breast with pumpkin puree, red cabbage roll and beetroot powder potatoes

Roast duck breast with pumpkin puree, red cabbage and beetroot powder potatoes

Veal burgers with gorgonzola wrapped in pancetta with vegetable souffle, roasted shallots, baby corn and veal glaze

Beef sirloin steak with beef croquette, potato soufflé roasted vegetables in balsamic and truffle sauce

Linguine with roasted parma ham, sundried tomatoes, shallots, white wine and parmesan cheese

Couscous croquettes with vegetable ratatouille

Fried farm chicken fillet with mashed potatoes

Sacher cake with whipped cream and apricot chutney

Cocoa tartlet with hazelnut crémeux, kiwi gel, apple compoté with yuzu, tonka bean cream, kiwi and calvados jelly and white chocolate

Peach mousse with green tea reduction, honey sablé, sudachi jelly and camomile oil

Rubik´s cube with hazelnut praline, nougat mousse and coffee cream

Coconut mousse with sea buckthorn chutney, mango and calamansi gel, choux with vanilla cream and salted caramel, puffed rice and white chocolate with mango dust

Petit fours - citrus, white rum, pistachios, pineapple and cardamom

Sorbet variations

Variations of European cheeses