Sweet-smoked veal tongue cooked in cherry wood, cold shallot, parsley and caper dip served with Cantabrian anchovy and polenta wafer
3a,4a,6a,7a,10a,12a
CHF 25.00
24 month Culatello on a Valle Maggia crouton, Stracciatella di Burrata cheese, green asparagus tips seasoned with citrus fruit essence and mint
1a,6a,7a,12a
CHF 34.00
Scallops with beetroot violet, grated egg yolk, parsley oil, Maldon salt and milk coat
2a,3a,6a,7a,12a
CHF 28.00