Menu 1

Menu 2

Terrine of boletus (mushrooms) with dried meat of the Grisons

Carpaccio of sole and vegetable marrows

***

***

Winter salad with scampi

Asparagus cream soup

***

***

Double entrecôte from the grill

Veal steak with morel sauce

Béarnaise Sauce

Home made butter noodles

Noisette potatoes

Steamed tomato

Assorted vegetables

***

***

Crème Brulee with raw sugar

Panna cotta with fresh fruits

Menu 3

Menu 4

Variation of salmon

Terrine of salmon 'Chef style'

***

***

Lamb's lettuce with egg and bread croutons

White wine cream soup

***

***

Medallions of anglerfish with a Pernod and saffron sauce

Rice or steamed potatoes

Ice-soufflé with Grand Marnier

Medallions of pike-perch marinated with thyme with a risotto with saffron and horseradish

***

Crepes Suzettes with vanilla ice cream