Front Door
Foie Gras Mousse with Pistachio and Cherry
Ceasar Salad
Ricotta Blood Red Orange and Pesto
Nicoise Salad
Smoked Salmon with Sorrel, Deviled Quail Eggs
Pork Cheek with Sauerkraut and Roasted Potatoes
Rainbow Trout with Spaetzle and Spinach
Yellow Perch with Perch Roe
With Head
Duck Breast with Bok Choy and Carrots
Lamb with Lamb Sausage, Fava Beans and Ricotta
Hanger Steak with Roasted Beets
Guests Drinking After Dinner Fernet
Chef Aaron Hoskins
Special Event
