with baby gem lettuce, pears and walnut crumbs
with figs, pecan nuts, and home made brioche
with cured egg yolk and sturgeon caviar
with dill buttermilk, pickled yellow beetroot, salmon caviar and watercress
with potatoes, vegetables and nipped pasta
with catfish fillet and pasta
with confit vegetables and homemade dumplings
with creamy potato pottage
with spaetzle and sour cream foam
with carrots, mustard sauce and steamed bread dumplings
with fontini cheese and parmesan foam
with champagne velouté, red prawns and parsley potatoes
with seared foie gras truffled potato gratin, curly kale and jus
with brown butter sweet potato puree, pak choi and orange jus
with porcini mushroom puree, trumpet mushrooms, brussels sprouts and red wine jus
with parsley potatoes
Ask for today's selection: Three scoops & and add a topping of your choice: chocolate sauce or seasonal fruit compote
with pistachio and vanilla shortbread
apple, poppy seed and walnut cake with quince ice cream
with amarena cherry ragu and cherry sorbet
