Mixed salad
6a 9a 10a 12a
~oppure~
Asparagus salad with parmesan shavings, lemon emulsion and crispy fried quinoa
3a 7a 8a 12a
♦♦♦
Warm roast beef with its jus, French fries and roasted kale
7a 9a 12a

~oppure~
Linguine tossed in anchovy butter with clams and tomato powder
1a 3a 4a 7a 12a 14a
♦♦♦
Churros with chocolate cream
1a 3a 6a 7

Grisons-style soup
7a 9a 12a
~oppure~
Milanese-style asparagus
3a 7a
♦♦♦
Grilled king prawns with Asian marinade, glazed snow peas and Cantonese rice
2a 6a 7a 9a 12a
~oppure~
Half-moon pasta filled with pulled pork, veal and ginger jus, and crispy spring onion
1a 3a 7a 8a 9a
♦♦♦
Peach tart with zabaglione foam
1a 3a 7a 12a

Quinoa salad with feta, radishes, sweet and sour shallots, and basil oil
7a 8a 9a 12a
~oppure~
Cauliflower flan with parmesan and saffron cream
1a 3a 7a 8a
♦♦♦
Venetian-style liver with homemade rösti
1a 6a 7a 12a
~oppure~
Carnaroli risotto carbonara-style with pecorino fondue
3a 7a 9a 12a
♦♦♦
Strawberry ice cream with whipped cream, chocolate crunch and mint
6a 7a 8a 12a

Bank Holyday

A la carte menu

Mixed salad
6a 9a 10a 12a
~oppure~
Cream of zucchini soup with crispy mixed mushrooms
7a 8a 9a
♦♦♦
Oil-poached pike-perch with potato foam, peas in two textures and parsley powder
4a 7a 12a
~oppure~
Cheese and walnut parcels on tomato cream
1a 3a 6a 7a 8a
♦♦♦
White chocolate mousse with cocoa sponge and passion fruit
1a 3a 6a 7a 12a