Autumn lamb’s lettuce “Mimosa” with chopped egg and bread croutons

Autumn lamb’s lettuce with sautéed mixed mushrooms, grapes, and caramelized chestnuts

Porcini cream soup with green apple, dried meat, chives, and Valle Maggia pepper

Risotto with red radicchio and rosemary, porcini cream, celery, and chestnuts

SECONDI

Tender venison schnitzels with game sauce, juniper and lingonberries, served with red cabbage, Brussels sprouts, figs, root vegetable purée, pumpkin, and homemade quark spätzli

Sliced game meat “hunter’s style” with mixed mushrooms, bacon, pearl onions, grapes, and bread croutons, served with homemade quark spätzli

Australian Wagyu beef entrecôte (200 g), served with grilled zucchini, chimichurri sauce, and French fries

Sea bass fillet on roasted celeriac, with date-tomato sauce, basil oil, and pizzaiola crumble, served with basmati rice and vegetables