Roast beef with herbs and wassabi mayonnaise

Crispy gnocchi with cherry tomatoes, chard and chicken

Chicken liver pate with black pepper, sage and crispy onion

Tartar of seared red tuna with spicy mayonnaise on rice and nuri seaweed

Herring marinated with coriander seeds and onion served with potato - egg salad

Green salad with apples and honey roasted nuts with balsamic vinaigrette

Green salad with skewers of bell peppers, onion and chicken breast in tempura

Mushroom ravioli with artichoke, leek and chard

Soup du jour

Fuccacia and cumin aioli

Grilled Entrecote in herbs marinade

Sliced creamy Entrecote with peppercorns

Smoked Entrecote with demi glace sauce

Seared Entrecote with demi glace and shitake mushrooms

Hamburger

Spring Chicken with lemon, garlic & herbs

Chicken breast in red wine, garlic and honey sauce

Sea Bass in meuniere sauce

Nut crusted Salmon with kalamata olive tapenade

Taliatteli primavera

Peanut butter sandwich with red wine jelly and blueberry sauce

A pair of chocolate volcano: one with orange marmalade and the second with forest berries

Halva Semifredo with carrot marzipan and pistachio confiture

Chocolate mousse with Cream Angels and crunchy nuts

Chocolate ganache with Orange beet tuiles

Selection of sorbet

Vanilla ice cream with hot espresso and chocolate sauce