The menu features a tasting of poached scallop served with cauliflower puree and beet crisp as a starter. The second course is a three layer squash soup with an edamame dumpling. The main course is a braised beef rib served with polenta, brussels sprouts, and prosciutto essence, with vegetarian and poultry options. Dessert is a dark chocolate tart with cherry ice cream and tuile, or a small local cheese tasting.

1. Menu Tasting- Chef Rolf Baumann
Tasting of Nature - Chef Baumann 2015/01
Chervil Garlic Oil Poached “GIANT” Scallop, Charred Cauliflower Puree, Spiced Beet
Crisp.
Three Layer Squash Soup, Mini Edamame Seared Dumpling.
Chopped Salad Tapas Style
Braised Beef Rib Tomahawk, Wild Mushroom White Polenta, Feathered Brussels
Sprouts, Prosciutto Essence. (Vegetarian / poultry option available)
Dark Chocolate Tort, Cherry Kirsch Ice Cream, Winter Tuile
Or
Small Local Cheese tasting for one