Amuse Bonbon de Choucroute Appetizer Zander with riesling sauce Intermediate Fillet of pigeon with pumpkin cream Main course Fried goose Dessert Apfelstrudel with rum raisin ice cream

Amuse Duo Leek Peanut Appetizer Dolmadaki with Khritaraki and prawns Sub-fried Fried sweetbread with carrot-avocado cream Main course Tournedos Rossini Dessert Poached pears, honey-roasted walnuts, gorgonzola mascarpone cream, dark chocolate sauce

Amuse Olive all'Ascolana - Stuffed fried olives Starter Farfalle con Tonno, Zucchini & Olive - Farfalle with fresh tuna, zucchini and olives Bucatini all'Amatriciana - Bucatini with sweet-spicy tomato sauce Main course Saltimbocca alla Romana / Risotto al Funghi - Veal schnitzels from Rome / Risotto with mushrooms Dessert Zuccotto - Florentine ice cream cake

Appetizer Tomato-avocado cream and sardine-anchovies ice-cream Appetizer Conch prawns Crustacean pâté Pata Negra with puree and red beet sorbet Main course Lamb chops Provençal Dessert Mascarpone-cherry tartlet Tart with frangipan filling and chocolate mousse Lemon sorbet

Appetizer Aspergegnocchi in butter foam Appetizer Fresh garlic with crosne and chives Starter Salmon with black garlic Main course Calf tongue with asparagus and Madeirasaus Dessert Stewed rhubarb with Pandan ice cream

Amuse Toast roast beef horseradish cream and broth Appetizer Carpaccio of salmon with coquille Saint Jacques Sandwich Red mullet with fennel / asparagus salad Main course Duck breast with orange sauce, chicory and potato gratin Dessert Hangop with strawberry, rhubarb and strawberry cake

Appetizer Blue cheese and pear cannelloni Appetizer Tongs with warm citrus vinaigrette Starter Quail with tomato-dragged sausage Main course Pork fillet with farce Dessert Tarte Tatin pear with apple-tarragon ice cream

Appetizer Salmon-lime fishcake Appetizer Sliptong with brandade of mackerel Sub-dish Candied duck leg with white cabbage and duck liver Main course veal cheek with rösti Dessert Parfait

Amuse Trio oysters Appetizer Fried scallops with candied Roseval slices and soy cream Spoom Aqua de Valencia In between Red legged part with sauerkraut Main course Deer rack with sauce of Guinness Pre-dessert Terrine of cheese with prunes Dessert Coconut mousse with upside-down cake mango

Appetizer Amuse of herring Appetizer Rillettes of smoked mackerel Starter Sea bass with tomato-lemongrass broth Main course Deer steaks with cassissaus and Tarte Tatin of shallots Dessert Cointreau ice cream with mint cream, mascarpone chocolate and amaranth cherries