Vermosh Potato Souffle, Mishavin Cheese and Veal Pastrami
Roasted beetroot, roquefort cheese and Vlosh dressing flavored with dill and nut chips
Grilled zucchini, Konispol finger lime and sour cream
Fennel cooked in saffron extraction, chicken demi glace and rosemary
Cabbage and savoy cabbage salad, ccoked and raw marinated like a hollandaise sauce
Potato millefeuille, sweet miso and autumn scents
Seasonal salad, acording to market availability
Pumpkin, coffee chestnuts and hazelnuts
Cabbage dollma, juniper-scented white meat souce and chrunchy cips
Baked beans, lightly scared squid and veils of pie
Sea bass carpaccio and vegetables
Veal brain, cauliflower and charcoal
Chicken rolls stuffed with dried fruit, and prunes
Tomato-onin pie, spinach-ricotta pie
Risotto Vialone Nano with pumpkin seeds, tangerine powder and its gel
Tortelli filled with Lamb tave dheu, fermented lemon and mint
Pistachio, red shrimp and coffee spaghetti
Green ravioli filled with wild herbs and Alphine cheeses
Risotto with lemon and oregano, raw scampi with tomato powder and roasted pepper
Beet dumpling, Mishvan cheese and green leaves
Beef cheek cooked at low temperature, prune and quince reduction
Veal fillet, truffle and vegetables
Lamb terrine flavored with thyme, dark apricot and green leaves
Grilled quail lemon lollipop and quince
Fish fillet, pistachio sauce and seasonal fruits
A shrimp lost in the woods
Veal tagliata with baked potatoes
Green apple & basil
Peach
Passion fruit
Fig
Chocolate
Pistachio souffle
Chocolate and banana fondant
Tiramisu
Qumeshtor
Olive / Finger Lime
Millefoglie
Seasonal fresh fruits