with heirloom tomatoes, capers and basil oil
with raspberries, pecan nuts, and home made brioche
with cured egg yolk and sturgeon caviar
with pickled cucumber, salmon caviar and buttermilk
with lobster tail and sturgeon caviar
with potatoes, vegetables and nipped pasta
with confit vegetables and homemade dumplings
with creamy potato pottage
with spaetzle and sour cream foam
with summer squash pottage and buttered red prawn
with homemade bread dumplings
filled with chanterelles and fontina cheese
with seared foie gras truffled potato gratin, seasonal vegetable and jus
with potato puree, pak choi and orange jus
with potato purée, truffle butter and watercress
with buttered mashed potatoes and parsley potatoes
Ask for today's selection: Three scoops & and add a topping of your choice: chocolate sauce or seasonal fruit compote
with vanilla shortbread
with pecan crumble and mango sorbet
with salted caramel and crumble