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

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 

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 

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
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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

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