European cuisine: Hors d'Å“vres
- Tureen of salmon and asparagus with roast slices of duck breast on salads
- Tureen of salmon and tuna tartare with scallops in Tempura batter for deep frying and octopus carpaccio on salad
- Tureen of smoked fish with swordfish carpaccio
- Ultra-delicate deep-fried scampi cakelets
- Variety of fish with marinated salads and salmon caviar
- Variety of hors d'Å“vres with home-made brown walnut bread of marinated salads
- Variety of salmon tartare, tuna in sesame crust, fried crab claws and swordfish carpaccio
- Variety of smoked salmon roulades with panfried scallops and fried tuna tartare
- Variety of smoked sausages
- Vegetable gnocchi with marinated yellow boletus mushroom salad
- Vegetable terrine with lobster and aromatic vinaigrette
- Venison tureen in yellow boletus vinaigrette
- Venison tureen with small autumn salad
- Warm courgettes tartlet on salad, smoked salmon on marinated asparagus with nut bread
- Warm dill-marinated salmon on a salad of lettuce hearts
- Warm fillet of venison on celery salad with carrots
- Warm smoked chicken breast with mango chutney and broccoli salad
- White asparagus mousse tureen in salmon on marinated cucumbers slices
- Yellow boletus mushroom pancakes
