Finely sliced veal with tuna sauce, fried capers, and herbs

Asparagus and potato millefeuille, served warm on Parmesan fondue, asparagus ragout, and rosemary focaccia

Cream of white asparagus soup, served with house-smoked “Swiss Alpine” salmon and bread croutons

Spinach risotto with burrata and confit cherry tomatoes with oregano

Chicken breast saltimbocca, served with saffron risotto and Marsala sauce

Half spit-roasted chicken over a wood fire, with mildly spicy “Diavola” sauce with peppers and parsley, served with French fries

Pan-fried perch fillets in a panko and sunflower seed crust, served on spring vegetables with a yogurt and wild garlic dip