1. Soup of the day
Heirloom Tomato Panzanella salad
Sweet Corn, Arugula, beech mushrooms, torn basil and grill bread
Fried Veal sweet breads
Olive oil powder, Artichokes hearts, broil tomatoes and frisee salad
Roasted Beet Salad
Beet jelle, beet foam, micro beet greens
Second course
Seared Scallops
Lemon and tomato confit
Pinor Grigio steam Pie Mussels
Green onions, Tomatoes concasee
Open Face Wild Mushroom Lasagne
Chanterells, shallots, Fine Herbs, Ricotta cheese
Mains
Pan roasted Dove Sole
Artichoke Barigoule, Corn flan, Roasted Tomatoes
Smoke Veal Loin
Olive smash potatoes, Chorizo sauce, Micro Carrot Slaw
Duck Breast and Confit Leg
Rhubarb jam, Asparagus Salad,
Filet Rossini
Sweet potato Rosti, Lardons, Brussel spouts leaves, Merlot shallot reduction.
International cheese display
Grilled French bread, Blueberry preserves.
Apple Tart Tatin
House made Vanilla ice cream, apple chips