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Veal mousse in a glas, vol-au-vent with winter mushrooms and

vegetable terrine with goose lever


Home made raviolone filled with ricotta cheese, radicchio from Treviso and nuts

Cream of potato and leeks


Clear soup parfumed with Sherry and home made Cappelletti


Breast of Challans guinea fowl stuffed with Christmas‘ delicacies

Semolina medallion and vegetables


Veal loin au gratin with Cantucci, pistachios and raisins

Porto sauce and filled potatoes


Crunchy huzelnut parfait, dark chocolate rum sauce,

white chocolate nibble and candied ginger


CHF 84.00

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