Guggital's Spring Starters
Fregola Sarda with green asparagus
served with a lemon dressing, arugula, conft cherry tomatoes, and caper berries
vegan
15.50
Seared scallops
a composition of apple, bacon, celery, and trufe foam
18.50
House-cured Swiss salmon from Lostallo
on cucumber carpaccio, garnished with wild herb salad,
lemon dressing, and char caviar
24.00
Homemade tagliatelle with fambéed fresh morels
with mushroom foam and chives
vegetarian
32.00