Italian cuisine: Hors d'Å“vres
- Cold calf's tongue in tunny sauce on salads
- Cold mini Aubergines lasagna with mozzarella and tomatoes on salads
- Cold salad of bread
- Cuttlefish toast with tomato salad
- Fillet of beef carpaccio with champignons and parmesan
- Fish salad with home-made breadsticks
- Flan of grilled vegetables with fresh goat cheese
- Fresh cheese tureen in courgettes with spicy cabbage fried ravioli
- Fresh cheese tureen in grilled aubergines
- Fresh cheese tureen with raw ham with breadsticks on autumn salad
- Fresh cheese tureen with sesame breadsticks on salad
- Fresh leaf spinach a l'italian
- Fried anchovy fillet in potato chips
- Garlic bread
- Goat cheese tureen in carrots and leek with rocket and black olive dressing
- Grisons air-dried beef on toast baked with mushrooms and cheese
- Grisons air-dried beef with chèvre and olive oil
- Grisons air-dried beef with rocket and parmesan
- Grisons air-dried beef with warm parmesan cream
- Home-smoked salmon with toast and butter
- Jellied boiled beef with beetroots and horseradish
- Lamb ham with asparagus salad in a herb mayonnaise sauce with hard boiled eggs
- Leaf salads with grilled tuna fillet and balsamic vinaigrette
- Light-grilled beef carpaccio with parmesan on a bed of rocket and vinaigrette dressing
- Lukewarm calf's tongue on salad hearts with tomato vinaigrette
- Lukewarm carpaccio of salmon trout with cucumbers and chanterelles
- Lukewarm seafood salad with grilled king prawns
- Marinated fillets of sole with small red and yellow peppers concassé
- Marinated foie gras with nuts in balsamic vinegar
- Marinated peppers
