Appetizers
Grilled radicchio salad – Red turnip BBQ sauce – sesam – chimichurri
Potatoe pancake – mushrooms – salted vegetables – herbs
Flan of white turnip with mulled wine and apple – gorgonzola cheese spuma – celery and lemon chutney
Egg 65° – potatoe cream and black truffle – sheep spuma – puffed cereals
Beef tartare – tuna sauce – toasted bread
Smoked salmon sashimi – guacamole – ponzu sauce
First Course
Traditional red cabbage soup – beans from Lamòn
Whole wheat spaghetti – white meat “ ragout ” – sage
Homemade egg “ Pappardelle ” (kind of pasta) – game ragout
Tortelloni with roasted guinea fow – foie gras sauce – onion raspberry vinegar
Buckwheat spaetzle – white cabbage sauce – grated dried sheep meat
Red turnip spaghetti – rocket-basil pesto – bear spuma – capers powder
Main Course
Traditional deer stew – polenta – currant jam
Lamb shank – glazed with tamarind – mashed potatoes with horseradish – grilled chicory
Grilled beef ribeye in Kamado – oven potatoes – smoked salt
Ret partridge cooked in two different ways – grilled breast with carots and thigh stew with polenta
Boneless beef ribs BBQ – aromatic herbs mayonnaise – potatoes sufflè
Slice of alpin char fish – smoked potatoe cream – red braised cabbage – herring caviar
Dessert
Warm apple strudel – vanilla cream
Buckwheat cake – berries jam – vanilla ice cream
Dark chocolate mousse – raspberry – balsamic reduction – hazelnuts crumble
Mango creamy – coconut biscuit and spuma – pinapple
The cardamomo swivel – creamy dark chocolate – pomegranate – cocoa crumble
“the hazelnut” – bignè – chantilly cream – praline – crumble – icecream
Tiramisù
