with crème fraîche, black olive powder, marinated yolk and chives served with toast, home-made crackers and butter

on fried polenta

with pulled braised beef, coleslaw, peanut sauce and fried onions

with seasonal herb pesto, gorgonzola fondue, black cabbage chips

with rabbit ragù, Taggiasca olives and marjoram

with porcini mushroom cream, shrimp bisque, red shrimp tartare, mushroom powder

stuffed with potatoes and Emmental, fried onions, cheese fondue

with cherry tomatoes, capers, olives, mashed potatoes, parsley oil

Oriental broccoli with sesame, dauphine potatoes, beef jus