Cocktail proposals. Cocktail 4 pieces p.p. Cocktail 3 pieces p.p. Cocktail 6 pieces p.p. Cocktail 5 pieces p.p.

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Brenda Perkins
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Cocktail proposals Cocktail 3 pieces p.p. Small focaccia with wild mushrooms and fresh herbs Bresaola roulade with goat cheese Red tuna tartar with corn cream and curcuma CHF 14.- p.p. Cocktail 5 pieces p.

1 Cocktail proposals Cocktail 3 pieces p.p. Small focaccia with wild mushrooms and fresh herbs Bresaola roulade with goat cheese Red tuna tartar with corn cream and curcuma CHF 14.- p.p. Cocktail 5 pieces p.p. Potato soufflé with rosemary and smoked duck slices Roasted guinea fowl with black truffle sauce Pea and ginger soup Prawn skewer with shredded courgette and lemon oil Leak panna cotta with candid sea bass CHF 23.- p.p. Cocktail 4 pieces p.p. Veal carpaccio with confit tomatoes and Parmesan Gilthead roulade with basil and pepper Chicken bits with peas and chickpea mousseline Crunchy aubergine caviar waffle with mint CHF 18.- p.p. Cocktail 6 pieces p.p. Duck liver mousse with brioche chip Scampi skewer with cucumber chutney Beef tenderloin cube with broccoli Crunchy vegetable samosa with soy sauce Tomatoes, burrata and basil millefeuille Scottish salmon rose with orange jam CHF 27.- p.p. Here following we suggest some good labels to accompany the aperitif: 70 cl 150 cl Prosecco Bellussi, DOC Bellussi, Valdobbiadene CHF Franciacorta brut, DOCG Az. Agr. Ferghettina, Adro CHF Franciacorta brut Bellavista, DOCG Az. Agr. Bellavista, Erbusco CHF Laurent Perrier Brut Tours-sur-Marne CHF Roederer Brut Premier Reims CHF Fresh orange juice jar 1 l CHF Mineral water with / without gas bottle 75 cl CHF 9.--

2 Menu proposals Autumn & Winter Menu 1 Dark and light of duck and poulard with dried apricots and balsamic vinegar Pumpkin cream with extra-virgin pumpkin oil and rabbit fillet dices marinated with rosemary Saffron cavatelli with Savoy cabbage, lard and red onion confit Pata Negra sirloin in black truffle ash with Sardinian fregola and sautéed mushrooms Bavarian cream of Ticino ricotta with lime, mango salad and sesame brittle Menu 5 courses at CHF per person Menu 2 Rooster chops stuffed with leek and raw Piora ham, truffled aubergine tartar Ox tail clear soup with dried mushrooms, roe deer and white lard roulade Oven roasted lamb rack with parsley and pistachio pesto, violet potato straw and local vegetables Pear and cinnamon delicacy with vanilla ice-cream and red Port wine sauce Menu 4 courses at CHF per person

3 Menu 3 Millefeuille of goose liver mousse and crispy brioche with dried raisin and Pantelleria Moscato sauce Roe deer ravioli with red currant, celery cream and crunchy pumpkin seeds The best of veal in two ways (oven baked sirloin and steamed tenderloin), potato puree with pomegranate and candied endive Vanilla and chestnut parfait with Kirsch sauce Menu 4 courses at CHF per person Menu 4 Hamachi and yuzu rose with celery in two consistencies and pepper confit Shellfish cream with scallop ravioli and smoked pineapple Carnaroli Risotto with fennel cream, Fijord trout dices and Colombo curry Sea bass and gilthead skewer with aubergine and pumpkin ratatouille and red corn cream Cold and warm of Gala apple with almond sauce Menu 5 courses at CHF per person

4 Menu 5 Steamed sole roulade on cucumber carpaccio with field salad sauce and Colonnata bacon Gragnano spaghetti with lobster, red prawns and black olives Monkfish medallions in crunchy potato crust with thyme sauce and fennel variation Passion fruit panna cotta with raspberry sherbet Menu 4 courses at CHF per person Menu 6 Octopus carpaccio and its marinated tentacles with potato timbale, Taggia olive foam and topinambour brittle Gilthead and lime ravioli with carrot and Macis cream Turbot escalope with Mantua pumpkin slices, hazelnut sauce, broccoli and anchovy roulade Pineapple tarte tatin with coconut ice-cream Menu 4 courses at CHF per person

5 Vegetarian Menu 1 Leek panna cotta and celery carpaccio, slightly marinated with sesame oil and oyster mushrooms Courgette and savory cream soup with ricotta and olive crêpe Potato and pepper gnocchi with autumnal vegetable bolognese and poached quail egg Tofu and pumpkin escalope with field salad in two consistencies Omelette risolée with warm red fruit compote and sour cream ice Menu 4 courses at CHF 88.- per person or Menu 5 courses at CHF 98.- per person Vegetarian Menu 2 Savoy cabbage and feta roulade with origano and sweet potato sauce Carnaroli risotto with beetroot, caramelized walnuts and carrot spaghettini Breaded Belgian chicory with orange and sour cream dip Crispy bean pocket with soy sprouts, pepper and rich vegetable selection Bicolored hazelnut and cocoa mousse with Baileys sauce Menu 4 courses at CHF 88.- per person or Menu 5 courses at CHF 98.- per person Price per person, VAT included Beverage excluded In order to guarantee a perfect timing and the high standards of our service, we kindly ask you to choose the same menu for all guests.

Cocktail Proposals. Cocktail 3 pieces p.p. Cocktail 4 pieces p.p. Cocktail 5 pieces p.p. Cocktail 6 pieces p.p.

Cocktail Proposals. Cocktail 3 pieces p.p. Cocktail 4 pieces p.p. Cocktail 5 pieces p.p. Cocktail 6 pieces p.p. Cocktail Proposals Cocktail 3 pieces p.p. Sole roulade on apple purée and green celery Mignon with lukewarm veal rose Mignon with grilled vegetables and fresh herbs Cocktail 4 pieces p.p. Mignon with shredded