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June 6 |
Vegetable soup and red curry garnished with pork loin
Confit duck leg, accompanied by a crispy potato ball and vegetables of the moment
Chocolate fondant with a fruit coulis and sweet garnish
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June 7 |
Cream of onion and roasted leeks
Osso bucco of beef garnished with vegetables of cooking and a gremolata, accompanied by a polenta with Parmesan
Cheese cake, lime sugar topped with a fruit coulis
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