Two menus, following the season

73.– with perch fillets meunière from our lake

1. The chef’s amuse-bouche

2. Tomato bruschetta with fresh basil, confit garlic & San Daniele ham, 20 months

3. Deep-fried perch fillets, boiled potatoes

4. Cheesecake mousseline with caramelised walnuts & dulce de leche

   or

   The chef’s cheese selection

   or

   Café gourmand

95.– with two starters

1. Amuse-bouche

2. Sea bream carpaccio & fennel with yuzu

3. Open raviolo with prawns & baby vegetables, light saffron sauce

4. Vitello tonnato reimagined, with fried capers & basil

5. Veal fillet roulade with fresh chanterelles & spinach, panko crumb

   or

   Sea bass fillet in a garden herb crust, cherry tomato coulis

6. Shortbread tart with pistachio cream & seasonal red berries

   or

   Cheese selection

   or

   Café gourmand

Price shown for one starter.