Brunch pasquale colossale

Starters
Asparagus salad | Lemon vinaigrette | Chopped egg and chives
Marinated green asparagus | Melted cherry tomatoes | Croutons
Smoked and marinated Salmon | Red onions | Mustard and dill sauce
Crostini | Wild garlic and goat’s cheese cream
Shrimp cocktail
Smoked and cooked ham
Italian salami with herbed olives
Vitello tonnato
Mediterranean grilled vegetables
Insalata caprese
Wild herb salad
Homemade dressings

Cream of asparagus soup
Croûtons


Main courses
Leg of lamb roasted pink | Sage jus
Veal fricassee with green asparagus
Salmon cooked on cedar wood | Fennel | Lemon | Cherry tomatoes
Baby potatoes | Green asparagus with pine nuts
Mashed potatoes and celery puree with brown butter
Roasted cauliflower
Potato gnocchi with basil pesto
Fried mushrooms with balsamic vinegar and thyme
Hazelnut spaetzle
Tortelloni with radicchio and scamorza

From the slicing station
Roast beef with herbal crust| Béarnaise sauce



Dessert
Strawberries with bourbon vanilla cream
Tiramisu
Chocolate mousse | Caramelised almonds
Profiteroles with chocolate sauce
Fruit salad | Ice cream
Red berry compote with vanilla sauce


For our smaller guests
Lasagne al Forno
Chicken crossie | Carrots | Pommes frites
Pasta with bolognese and tomato sauce