Tropical Dinner

Appetizer

Main course

Meat: Rump of pasture lamb with port wine shallots, served with braised carrot and
           thyme polenta slice

Fish:   Salmon trout coated in sesame seeds on asian cauliflower puree
           and fried cauliflower 

Vegetarian: Baked oyster mushrooms on wild garlic risotto, served with marinated rocket salad,
                    Sbrinz shavings and roasted pine nuts

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Dessert

Warm apple tartlet served with double cream and walnut ice cream

Appetizer

Asparagus terrine on frisée salad served with morels and basil vinaigrette

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Main course

Meat: Corn-fed duck breast with port wine-orange jus, served with caramelized asparagus
           and rhubarb with vanilla polenta

Fish:   Fried pike-perch fillet on avocado and tomatoes, served with oriental spiced rice and saffron foam

Vegetarian: Poached egg on chard vegetables with Pommery mustard sauce, served with truffled potato snow
                     and straw with lemon balm

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Dessert

Cheesecake served with marinated strawberries and lemon-basil sorbet

Appetizer

Nectarine salad with zebra tomatoes and Grand Cru raw ham, served with Burratina,
pine nuts and herb vinaigrette

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Main course

Meat: surf & turf: Beef fillet and giant prawn, Café de Paris sauce 
                         served with bacon beans and Pommes Williams

Fish:   Char fillet on potato and turnip cabbage puree with saffron fennel,
           served with nasturtium cress sauce

Vegetarian: Linguine with truffle cream sauce served with braised cherry tomatoes,
                     marinated young spinach, parmesan shavings and summer truffle

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Dessert

Raspberry mousse tartlet with pistachio brittle and vanilla caramel ice cream 

Appetizer

Punkin Trio: Pumpkin panna cotta, marinated pumpkin balls and pumpkin soup
                on pea puree served with autumn leaf salad

Main course

Meat: Duet of veal fillet and roasted milks on sauteed chanterelles on burgundy sauce,
           served with potato-celery puree and Brussels sprout leaves

Fish: Fried sturgeon fillet with potato-horseradish crust on beetroot pot au feu with orange, ginger,
         served with saffron broth 

Vegetarian: Spinach napkin dumplings with fried porcini mushrooms, porcini mushroom cream sauce,
                     confit tomatoes and baked rocket salad 

Dessert

Chocolate mousse tartlet with wild berry compote and sour cream ice cream

Appetizer

Goat's cheese gratinated with rosemary honey on beetroot carpaccio,
with lamb's lettuce, walnuts and crostini

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Main course

Meat:  Veal loin with onion-mustard crust on port wine jus,
            served with two kinds of carrots and potato tree cakes

Fish:    Trout fillet on bouillabaisse vegetables served with chateau potatoes and herb foam

Vegetarian:  Artichoke stuffed with Mediterranean vegetables on saffron risotto,
                      served with marinated winter purslane and Sbrinz shavings

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Dessert

Warm apple strudel with vanilla ice cream and whipped cream

The meeting point for «Masoala by Night» is at the Masoala night entrance.