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Citrus cured wild salmon, frisee, honey, mustard and lemon foam dill.
Preserved summer tomato jam. House slaw and griddled bun.
Beef tenderloin, sugar poached egg yolk, crispy shallot and hazelnut.
Brown flour soup, red wine braised shallots and Gruyere.
Shrimp-bisque, blue potato gnocchi and tarragon.
Roasted catenae puree, honey-salsa verde and Gruyere.
Sweet potato, fig-ginger jam. Pickled pear and roasted hazelnut.
Daily catch, navel orange, endive, plantain crumble and dill.
Raw beet, goat cheese, apple vinaigrette, orange and walnuts.
Soft egg noodle, mushroom-leek ragout and saffron.
Pork tenderloin, cremini mushroom, champignon cream sauce and roschti.
With accoutrements and crackers.
Cauliflower, beets, potato parmentier and beurre blanc.
Beets, 62.5 celsius poached egg, black truffle and parsnip chips.
Spatzli, carrot, red wine jus and shallot-parsley crumble.
Gruyere. Preserved summer tomato jam and butter sauce.
Caramel, apple, sourcream ice cream and honey cookie.
4 housemade sorbets.
2 local or imported cheese.
Sweet vanilla custard, pear, pear-cinnamon jam, pear sorbet and walnuts.
Menu for Rosmarin provided by Allmenus.com
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