7 course menu

  • Variety of bread with butter, herb butter and tomato dip sauce
  • Pastry of deer with a salad of apples and celery, wild cranberries and RestResz
  • Vitello Tonnato with mini mozzarella cheese; tomatoes with shrimp cocktail
  • Mixed leaf salad with herb vinaigrette
  • Beef consommé
  • Steamed filet of pike- perch with saffron sauce; leaf spinach and Tagliarini pasta
  • Lemon sherbet with fresh mint, Aperol and prosecco
  • Roasted fillet of beef medallions with boletus ragout
  • Napkin dumplings with mixed vegetables
  • Chocolates triple treat