The suggestions

du Chef

Starters

  • Fine slices of Wild Venison enriched with Seasonal Truffle and Parmesan 20,00€
  • Pan-seared Scallops with a Chanterelle Cream, flambéed with Cognac 21,00€
  • Grilled Octopus with roasted Cherry Tomatoes, Feta Cheese and Rosemary 19,00€
  • Crispy Wild Game Croquette accompanied by Seasonal garnish 19,00€
  • Scampi with Espelette Pepper and Parmesan Potato Cream 19,00€
  • Tasting of three Homemade Wild game Pâtés with various Onion Confits 19,00€

Pasta

  • Peeled half Lobster with Fresh tagliatelle and chopped Scampis in Saffron Sauce 30,00€
  • Rigatoni Boscaiola in Bianco (Italian Sausage, Pecorino Toscano and Truffle) 26,00€
  • Baked Scallops on a Creamy Zucchini Risotto and Parmesan Cheese 28,00€
  • Tagliatelle with a Cream of Wild Mushrooms and grilled Slices of San Daniele 26,00€
  • Granravioli filled with Ricotta and Pumpkin, on a bed of Parmesan Cream 26,00€

Meat and Fish

  • Venison Medallions served with autumn Truffle Sauce, Pear and Red Cranberries 31,00€
  • Roasted Venison Tenderloin in reduced Red Wine sauce and Celeriac puree 30,00€
  • Saddle of hare with two peppers flambéed with Cognac, apple with Cranberries 28,00€
  • Beef Tenderloin, aged red Port sauce and Taleggio Fondant 31,00€
  • Filet of Sole with a Champagne Butter sauce and finely chopped Vegetables 30,00€
  • Loin of Tusk (cod Family), creamy Saffron Sauce and Celeriac Puree 26,00€

Desserts