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with cornmeal fried sardines, sieved egg chicory salad and creamy lemon dressing
with a cranberry compote and cana de cabra crostini
over a peppercress and rice bean salad, rye crackers and strong mustard sauce
country pate with toasted pistachios duck foie gras and traditional garnish
with parsnip chips
over escarole and caramelized onion, kohlarabi-potato gratin and beef jus
stuffed with raisins, pine nuts and spinach, root vegetable puree and red wine sauce
grilled loin, chestnut sage sausage and roasted leg with herbed spaetzle
with red snapper, shrimp, mussels and clams in a saffron leek broth with rouille
chevre-leek custard green olives, and a frisee salad with smoked onion
