Italian cuisine: Hors d'Å“vres
- A variety of scallops on marinated salads
- Anchovies toast
- Angler's fish salad with fresh peppers
- Asparagus and ham mousse with mozzarelline and cherry tomatoes on salads
- Assorted hors d'Å“vres of salmon and sturgeon on a bed of fancy salad
- Baby octopus salad with eggplant
- Beef carpaccio filled with fresh cheese and basil on marinated yellow boletus mushrooms
- Beef carpaccio on a bed of rocket with parmesan and fresh cheese croutons
- Beef carpaccio on rocket and parmesan
- Beef fillet carpaccio with green asparagus tips
- Beef fillet tartare with toast on salads
- Brown rice salad with roast beef cornets
- Buffalo mozzarella with cherry tomatoes
- Bundle of Grisons air-dried beef with fresh goat cheese on marinated lentils salad and lard on toast
- Carpaccio of beef with artichokes and parmesan
- Carpaccio of beef with herb sauce
- Carpaccio of beef with marinated artichokes
- Carpaccio of beef with olive vinaigrette on a bed of rocket
- Carpaccio of beef with parmesan and marinated mushrooms
- Carpaccio of cerf on celeriac with marinated chanterelles
- Carpaccio of local lamb with vegetable and herb vinaigrette
- Carpaccio of pigeon with aromatic oil
- Carpaccio of scallop, tuna and swordfish marinated with lime and tomato oil
- Carpaccio of sea bass and salmon on marinated cucumbers slices and rocket
- Carpaccio of spiny lobster with Impèrial caviar
- Carpaccio of swordfish and salmon on a bed of salad
- Carpaccio of tunny and swordfish garnished with salads
- Carpaccio of tunny, swordfish and sturgeon with marinated radicchio
- Carpaccio of wild sea bass, salmon, scallops with terrine of grilled vegetables
- Chanterelle terrine with fillet of venison in balsamic vinegar
