Guggital season
Pan-Seared Arctic Char
on fne Aquarello risotto and peas
45.50
Veal Duo
Fillet and Cheek
with heirloom carrot and Jerusalem artichoke
56.00
Entrecôte on smoked Bell Pepper Sauce
Pommes Dauphine and young artichokes
54.00
Baked Caulifower with Crumbles
Caulifower Purée, Caulifower Foam, Lingonberries
and Sriracha Sauce
(vegan)
32.00
Homemade Tagliolini with Trufe Foam
and fresh Perigord trufes
(vegetarian)
47.00