Amuse – bouche

Cod salad, blanched asparagus
marinated yolk and lemon mayo

Ravioli del plin with veal cheeks
and radicchio tardivo

Ticino Easter lamb, new potatoes
wild garlic and morels

or

Roasted char with new potatoes,
wild garlic and morels

Easteregg desert with truffle

Chf 105.-

Amuse – bouche

Soft egg with herb breadcrumbs crust,
chrunchy asparagus salad and malga sauce

Ravioli del plin filled with Ticino ricotta cheese,
pepper and sour butter

Leek and potato terrine,
morel sauce and dried porcini mushrooms

Easteregg desert with truffle

Chf 89.-