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RED CABBAGE WITH RASPBERRY VINEGAR, APPLE SAUCE AND WAFFLES
CHEESE CANAPÉS AND SWEET-N-SOUR SAUCE
WITH ACACIA HONEY, BRIOCHE ROLLS, SALAD WITH CURRY-FLAVOURED OIL AND SAURIS BACON
WITH PUMPKIN, ROSEMARY, AND QUAIL THIGHS WITH MARSALA
IN A CRUST
WITH SMOKED TROUT AND WILD FENNEL
PRÊS-SALÉ WITH AROMATIC HERBS IN FILO PASTRY WITH VEGETABLE TART
WITH BLUEBERRIES
WITH BALSAMIC VINEGAR AND “MARANELO” POLENTA
WITH SOUR BLACK CHERRIES
WITH APPLES, CINNAMON AND VANILLA SAUCE
WITH CHOCOLATE SAUCE