Private events

Possible additions:

From the Oven
• Crispy Roman-style pinsa with marinara sauce, thyme and oregano
• Artisan rosemary focaccia
• Pane carasau

CHF 8.– / person
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Charcuterie & Cheese
A selection of local cured meats and cheeses served with artisan preserves

CHF 12.– / person
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The Cheesemaker’s Selection
Crestumo, Gottardo, Ticino Pecorino and burratine, accompanied by homemade preserves, sweet-and-sour pickled vegetables and mostarda.

CHF 9.– / person
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Standing Risotto
Vegetarian — CHF 14.– / person
With meat or fish — CHF 16.– / person
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Oyster Station
Three varieties of oysters served on ice with a selection of accompanying sauces

CHF 25.– / person
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Live Grilling
• Marinated Luganighetta skewers
• Chicken skewers with garden herb pesto
• Marinated lamb chops
• Grilled garden vegetables
• Fish skewers

CHF 25.– / person
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Dessert
Three varieties of sweet finger food served buffet-style

CHF 12.– / person

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Amuse-Bouche
• Smoked aubergine cube on a bed of stracciatella
• Baby octopus with seafood sauce and thyme crostini
• Potato chips, beef tartare with wholegrain mustard and Crestumo powder

Appetizers
• Soft-cooked egg, Parmesan foam, mushroom cream and sweet paprika powder
• Pumpkin cream, goat cheese foam, hazelnuts and rosemary oil
• Beetroot tartare, goat cheese, Calvados pear, walnuts and Sardinian bread chips
• Braised leek in two textures, purple potato chips, hazelnuts and Crestumo
• Crispy octopus, aubergine cream and confit cherry tomatoes
• Veal carpaccio with bagna cauda, caper flower and chestnut crumble
• Boiled beef croquette, green sauce, wholegrain mustard and crispy red onion
• Thin slices of smoked duck breast, orange-flavoured pumpkin and flambéed late-season radicchio
• Venison carpaccio, pear, juniper and myrtle reduction

First Course
• Calamarata with thyme-flavoured pumpkin sauce, smoked provola, broccoli rabe and bell pepper powder
• Spaghettoni with broccoli rabe cream, multigrain breadcrumbs and pecorino fondue
• Paccheri with white mushroom ragout, caciocavallo and thyme
• Pumpkin risotto with Gottardo cheese fondue, savoury amaretti and crispy sage
• Saffron risotto with artichokes, Ticino pecorino and mint
• Porcini mushroom risotto with Crestumo fondue
• Tubetti with swordfish bites, cauliflower, saffron and raisins
• Risotto with Luganighetta sausage and Merlot reduction

Main Course
• Confit salt cod, chickpea cream, escarole, Taggiasca olives and crusco pepper
• Meagre fillet, roasted artichokes, spiced potatoes and lemon fish jus
• Pink-cooked amberjack, braised fennel, mandarin cream and saffron sauce
• Red wine-braised beef cheek, potato cream, caramelised plum, apricot and rosemary jus
• Low-temperature cooked duck breast, orange jus, late-season radicchio and glazed baby carrot
• Swiss beef fillet with leek terrine, savoury zabaglione and potatoes
• Pork cheek, polenta taragna and caramelised plums
• Rack of veal with Savoy cabbage and potato mille-feuille*

Dessert
• Warm chocolate fondant with egg custard
• Persimmon cheesecake
• American grape sorbet with pine nuts
• Tiramisù
• Namelaka with butter crisps
• Chestnut vermicelles with meringue
• Lemon delight
• Bread cake with pine nuts and raisins
• Shortcrust pastry with traditional custard

AMUSE-BOUCHE CHF 10.-/person
APPETIZER + MAIN COURSE + DESSERT FROM CHF 72.- TO 88.-/person
FIRST COURSE + MAIN COURSE + DESSERT FROM CHF 70.- TO 86.-/person
APPETIZER + FIRST COURSE + MAIN COURSE + DESSERT FROM CHF 94.- TO 110.-/person