“Primavera” lettuce salad with green asparagus, cherry plum tomatoes, croutons and hard-boiled egg

Octopus and spelt salad with avocado, fresh cherry tomatoes, crunchy celery, and olives

Grilled zucchini carpaccio with goat cheese from the Maggia Valley gratinated with marjoram, cherry tomatoes, peppers, and fresh arugula

Buckwheat casarecci with morel sauce and green asparagus

Lemon risotto with grilled wild king prawns

Sliced beef entrecôte with Café de Paris sauce, served with French fries

Grilled beef entrecôte served with king oyster mushrooms, spring vegetables, green pepper sauce, and French fries

Pan-seared pike-perch fillet served on pea cream with seasonal vegetables and "Hasselback" potatoes