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“Amuse gueule”: Filo dough roll filled with Brie de Meaux, soy and rocket salad


Goose lever trio: crème caramel, terrine with apple dates compote and grilled escalope


Home made cocoa ravioli with goat cheese on a creamy pear chocolate sauce


Fillet of bull medallion whisky & lime – Vallemaggia bread dumplings, vegetables


Fillet of sea bass with spinach, pine nuts and raisins – warm shallot saffron vinaigrette


Cassis sorbet, chocolate mousse, carrot cake’s crumble, hay whipped cream


CHF 81.00

Besides the menu there will also be the option to order à-la-carte from the regular menu

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