Sample our Menu
ROMANTIC MENU
Pumpkin soup with ginger
and must foam soup
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Lasagne from porcino
with a crusty roasted samlet filet
and a mountain herb tea
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Deer back
on an apple Carpaccio
with chestnut – noodles and a elder compote
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Caramelized pear
with cinnamon crème bruleé
on a chocolate brittle
and a red wine – Williams sorbet
or
Cranberry dumplings
and a cranberry swirl served in a glass
with sour cream ice
Pumpkin soup with ginger
and must foam soup
&&&
Lasagne from porcino
with a crusty roasted samlet filet
and a mountain herb tea
&&&
Deer back
on an apple Carpaccio
with chestnut – noodles and a elder compote
&&&
Caramelized pear
with cinnamon crème bruleé
on a chocolate brittle
and a red wine – Williams sorbet
or
Cranberry dumplings
and a cranberry swirl served in a glass
with sour cream ice
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AUTUMN MENU
Roasted turbot on porcino and pumpkin
in a parsley dressing and wholemeal brioche
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Chestnut foam soup with curd
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Sauté from scallop and artichoke
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Sorbet from apple and cinnamon
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Poached calve filet
with ravioli from roasted potatoes and black Piemont truffle
with a Madeira sauce
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Walnut mousse
and Cassis – creme - ice
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Fine bread out of our own bakery
Roasted turbot on porcino and pumpkin
in a parsley dressing and wholemeal brioche
&&&
Chestnut foam soup with curd
&&&
Sauté from scallop and artichoke
&&&
Sorbet from apple and cinnamon
&&&
Poached calve filet
with ravioli from roasted potatoes and black Piemont truffle
with a Madeira sauce
&&&
Walnut mousse
and Cassis – creme - ice
&&&
Fine bread out of our own bakery
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MENU CRAB
on marinated Mangos and autumn salads
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Perch filet
with a tomato risotto and a field garlic fond
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Duck essence and a ravioli with goose liver and apple pearls
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Medallions from deer back
with autumn chanterelles and red cabbage
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Dessert creation from chocolate mousse
Coffee parfait and fig
on marinated Mangos and autumn salads
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Perch filet
with a tomato risotto and a field garlic fond
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Duck essence and a ravioli with goose liver and apple pearls
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Medallions from deer back
with autumn chanterelles and red cabbage
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Dessert creation from chocolate mousse
Coffee parfait and fig
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MENU
Tartar from Scottish wild salmon
Pear „Abate“ and Espuma from green apple
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Pumpkin risotto
with Lardo from Collonata
and roasted scallop
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Chamois
with maldon pepper and juniper
&&&
half iced pumpkin core with pumpkin oil
pumpkin compote and pear coullis
Tartar from Scottish wild salmon
Pear „Abate“ and Espuma from green apple
&&&
Pumpkin risotto
with Lardo from Collonata
and roasted scallop
&&&
Chamois
with maldon pepper and juniper
&&&
half iced pumpkin core with pumpkin oil
pumpkin compote and pear coullis
******************************************************
MENU
Composition from salmon trout
and scallop with avocado and chilli
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Chestnut foam soup
with cream from sweet wine and goose liver
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Sea bass filet with a crust out of truffle
on spinach, sauce Perigordine and Ravioli
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Deer back filet
with champignons and red spring onion confit
salsify vegetables and melted potato – apple gnocchi
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Crème brûlée from honey
Pepper and Tonka bean ice
Composition from salmon trout
and scallop with avocado and chilli
&&&
Chestnut foam soup
with cream from sweet wine and goose liver
&&&
Sea bass filet with a crust out of truffle
on spinach, sauce Perigordine and Ravioli
&&&
Deer back filet
with champignons and red spring onion confit
salsify vegetables and melted potato – apple gnocchi
&&&
Crème brûlée from honey
Pepper and Tonka bean ice
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MENU
Medium roasted lamb back
on Topinambur with olive oil and chanterelles
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Consommé from duck with orange dumpling
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Risotto from porcino,
Lardo Toscano and shrimp
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Filet from domestic trout
steamed in mountain tea
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Deer filet with rose hip
curd gnocchi and pear mostarda
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Baked Valrohna
chocolate spring roll
with huckleberry and white coffee ice
or
walnut pieces and roasted plums
with iced port wine
Medium roasted lamb back
on Topinambur with olive oil and chanterelles
&&&
Consommé from duck with orange dumpling
&&&
Risotto from porcino,
Lardo Toscano and shrimp
&&&
Filet from domestic trout
steamed in mountain tea
&&&
Deer filet with rose hip
curd gnocchi and pear mostarda
&&&
Baked Valrohna
chocolate spring roll
with huckleberry and white coffee ice
or
walnut pieces and roasted plums
with iced port wine
