Brunch colossale per la domenica di Pentecoste

Breakfast buffet
Lunch buffet

Starters
Asparagus salad | Lemon vinaigrette | Chopped egg | Radishes | Chives
Marinated green asparagus | Melted cherry tomatoes | Croutons
Smoked and marinated salmon | Pickled Tropea onions | Mustard and dill sauce
Shrimp cocktail (horseradish cocktail sauce)
Blinis with sour cream and trout caviar
Selection of cooked and smoked ham
Italian salami with herb olives
Vitello tonnato (veal loin with tuna and caper cream)
Mediterranean grilled vegetables
Insalata Caprese (mozzarella, tomato salad, basil)
Wild herb salad | Homemade dressings
Carrot salad | Cucumber salad | Beetroot salad
Crostini, goat's cheese and wild garlic cream

Soup
Cream of asparagus soup | Smoked salmon

Main courses
Veal fricassee with green asparagus
Salmon cooked on cedar wood | Fennel | Lemon | Cherry tomatoes | Celery
Drilling potatoes | Kaiserstühler asparagus with hollandaise sauce
Potato and celery purée with brown butter
Roasted cauliflower | Hazelnut spaetzle
Fried mushrooms with balsamic vinegar and thyme
Tortelloni Formaggi | Rocket | Roasted walnuts

From the pizza oven
Various pizzas from the stone oven

Vegetarian | Vegan
Lentil patties | Balsamic jus
Potato gnocchi with basil pesto

From the carving station
Pink roasted leg of lamb | Rosemary sauce
Ratatouille | Macaire potatoes

Children's buffet
Lasagne Bolognese | Chicken crossies | Sweet chilli sauce | Carrot vegetables
Pasta | Tomato sauce | Bolognese sauce
French fries

Dessert
Semolina flan with red fruit jelly
Quark mousse with chocolate sauce
Light and dark profiteroles
Chocolate mousse | Tiramisu
Chocolate cannelloni | Nougat praline
Bougatsa | Vanilla sauce and cherry compote
Homemade Fior di Latte ice cream
With marinated strawberries