Appetizers

Egg baked in oven with asparagus, black truffle, mashed potatoes and matured cheese fondue

Courgette flower stuffed with cottage cheese and chives tartar sauce

Pumpkin flan with cheese cream and macaroon crumble

Parma ham with saffron brioche bread, whipped butter and pickled sweet & sour vegetables

Mixed lake fish with polenta

Pan-seared squid with tomato gazpacho, buffalo mozzarella and fresh mint sauce

Fillet of beef tartare with salad of fresh spinach, raspberries and salted cottage cheese

Seared octopus with cream of broad beans, candied orange and pistachios

Scallops and Prawns, Cream of Jerusalem artichoke s, polenta chips, fennel and apple vinegar dressing

Oysters Fines de Claires

Pasta and rice dishes

Risotto with asparagus, mussels and lemon scented butter

Cream of white bean soup with savoy cabbage, chick peas and buttered bread

Thin tagliatelle “Maria Callas” with perch and vegetable stripes

Home-made tagliatelle with venison sauce and wild berry crumble

Egg spaghetti with smoked lake sardines, raisins, pine nuts and lemon oil Eier-Spaghetti mit geräucherten

Cuttlefish ink pasta with sautéed squid, mint and courgettes with chilli pepper

Orecchiette pasta with monkfish sauce, sun-dried tomatoes, mozzarella stripes and lime

Home-made nettle ravioli filled with rabbit sauce and mild cheese

Home-made thin tagliatelle with black truffle

Linguine with lobster

Meat main courses

Neck of suckling pig with Teriyaki sauce and celeriac au gratin

Veal cheek with sweet potatoes and marinated savoy cabbage

Leg of duck with mashed purple potatoes and candied shallots

Rooster cooked with Marsala wine and served with local polenta

Grilled lamb chops with liquorice, cucumber and sautéed seasonal vegetables

Fillet of beef with Amarone, foie gras and mushrooms

Cheese selection with pickled candied fruits

Mixed salad

Roast potatoes

Seasonal vegetable

Fish main courses

Fried lavaret with caper pesto, raisins and spicy red onion jam

Pike cooked in olive oil with green sauce and sour cream

Confit salmon with leek cream, olive oil, lemon and oregano sauce with beetroot

S Seared Tuna on raw, white asparagus with spicy sauce

Stewed octopus, celeriac cream, black olive powder and bread with caper

Seared wild sea bream with cauliflower cream tomato powder and spinach

Smoked turbot green apple and foie gras

Mixed grilled sea food

Dessert

Tiramisu

Tarte Tatin with cinnamon ice-cream

Crème Brûlée with carrots and candied Buddha’s hand citron

Coffee brownies with liquorice mousse and passion fruit

Cheese cake with wild berries

Walnut iced parfait with crunchy cocoa nougat and red currant

Basil cream pudding served with wild strawberries

Bitter chocolate half ball glazed with sour cherries

Green apple Sorbet

Snack

Club sandwich with chicken, cheese, salad, bacon, fresh tomato and eggs

Mixed bruschetta

Salad Maria Calls with shrimps, papaya, French beans, cucumbers and tuna

Salad Sonia with red chicory, rucola, tomatoes, tofu, champignon olives curry croutons

Children’s menu

Pasta with tomato sauce or meat sauce

Chicken nugget with French fried potatoes

Beef burger with French fried potatoes