Italian cuisine: Hors d'Å“vres
- Tureen of saddle of lamb in lard on salad with toast
- Tureen of salmon and pike-perch with shrimps and basil sauce
- Tureen of smoked breast of guinea fowl with chicory and apple balsamic vinegar
- Variety of fish on salads with marinated asparagus
- Variety of hors d'oeuvres of fish
- Variety of small fried fish snacks
- Vegetable carpaccio with olive dressing
- Viande séchée des grisons with rocket and parmesan on leaf salad and cornet of cabbage and mozzarella
- Warm marinated salmon with tomatoes and basil
- Warm salad of veal shank on beans marinated of vegetable purée
- White asparagus on salads with smoked turkey ham and sauce with hard boiled eggs
- White asparagus with home-smoked ham and sauce with hard boiled egg
- White toast with chicken liver pâté and olive
- White tomato mousse on marinated tomatoes
- Wild herb salad with fillet of rabbit
- Wild smoked salmon tartare on small salad
