Dinner Menu, November 8

Chive Butter | Mountain Pepper Cottage Cheese

First Course:

Crisp Salads from the Buffet

2. Course:

Beef carpaccio | Grantn | Arugula | Asmonte | XA Gölles vinegar

or

Cucumber-mango ceviche | Watercress

3. Course:

Stieressenz | Wild Garlic Fritters | Root Vegetables | Chives

or

Jerusalem Artichoke Foam Soup | Rowan Berries

4. Course:

Pink-roasted veal boiled in water | Mashed potatoes | Baby spinach | Mustard

or

Grilled golden trout fillet | Fregola Sarda | Cauliflower with verbena

or

Celery | Radicchio | Herb-and-nut pesto

5.Course:

Medovik cake with honey | sour cream | cranberries

or

fruit sorbet | cornflakes | whipped cream