Goose pâté on pan brioche Buscion cheese mousse and fig jam
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Pumpkin gnocchi with crispy sage and caramelized nuts
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Boneless rabbit loin stuffed with morels, chestnuts and honey creamy violet polenta from the Maggia Valley grilled spring onions and vegetable pearls
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Eggnog cream cocoa powder and wild berries

Marinated fish puff pastry (Monkfish, amberjack, salmon) Mango, dragonfruit and papaya
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Carnaroli risotto with crabmeat Clams sauce
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Back of northern wild sea bass, avocado mayonnaise on mashed potatoes grilled spring onion and vegetable pearls
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Basil sorbet in caramelized lemon cup

Deer tartare cut with knife flavoured with black salt of Cyprus on pumpkin compote and candied fruits
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Saddle of roe deer Baden-Baden style Spätzle and its seals
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Grape and Grappa sorbet

Game appetizers (cylinder of celery with mayonnaise, wild pâté, wild boar ham, dried venison, venison salami, wild boar salami)
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Velvety porcini mushroom soup and its brittle on Buscion cheese tufts and chestnut honey
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Venison medallions with butter and thyme blueberry reduction, spätzli and its seals
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Shortbread tartlet made with chestnuts, raspberry and blackberry cream

Lamb’s lettuce salad
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Crumbed Formaggella on caponata bed
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Lentil cream soup
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Gratinated crepes stuffed with pumpkin
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Pineapple carpaccio with vanilla ice cream