with apple compote, pecan nuts & brioche
with cured egg yolk and marinated vegetables
with caviar and beurre blanc
with perfect quail egg
with confit vegetables and filled pasta
with potatoes, vegetables and nibbed pasta
with mangetout and parsley
with buttery potato pottage
with truffled spaetzle and sour cream foam
with creamy summer squash and dill
with grilled romaine lettuce & sour cherry
with truffle, pecorino foam and lemon oil
breast with duck gizzard stew and pearl barley risotto
with savoy cabbage and mushrooms
with salted caramel sauce and crumble
with raspberry sorbet and fresh raspberry
with cinnamon ice cream
