“Mimosa” lamb’s lettuce salad with hard-boiled egg and bread croutons

Winter salad with lamb’s lettuce and Belgian endive, orange, grapefruit, dates, pine nuts, and pickled chanterelles

Pumpkin cream soup with curry, chestnuts, spiced pear cubes, pumpkin seeds, and pumpkin seed oil

Risotto with cavolo nero, refined with Ticino goat cheese, roasted hazelnuts, and a port wine reduction

Grilled lamb chops, served with bean cassoulet, corn galettes, and Provençal-style jus

Irish Hereford rib-eye from the grill, served with French fries and Béarnaise sauce

“Swiss Alpine” salmon fillet from Lostallo, cooked confit, served with colorful cauliflower, samphire, basmati rice, and a light Franciacorta sauce