Italian cuisine: Hors d'Å“vres
- Scallop and oyster salad
- Scampi in Tempura batter for deep frying with anchovie in chips, stuffed courgettes rolls of goat cheese and praline of salmon mousse
- Scampi salad with marinated white asparagus
- Sea food salad venetian style
- Seafood salad with grilled scampi
- Seafood salad with toast
- Shrimps in potato crust on fancy salads
- Smoked beef carpaccio with beans purée
- Smoked beef with salads and warm parmesan cream
- Smoked goose breast on leaf salad with yellow boletus mushrooms au gratin and fresh cheese on toast
- Smoked hams of game on marinated lentil salad with horseradish and crispy rye-bread
- Smoked salmon mousse with prawns and toast on salads
- Smoked salmon mousse with prawns and toast on salads
- Smoked salmon parfait with salad of the season
- Smoked swordfish with basil
- Smoked trout garnished
- Smoked trout quenelles on chives toast
- Smoked tuna carpaccio on salads and shallots vinaigrette
- Smoked wild game sausage with potato salad and crispy rye-bread
- Soused sea food on summer salad
- Stuffed artichokes filled with salami
- Stuffed pepper rolls with herbs on pickled mushrooms
- Stuffed roulades of grisons air-dried beef with goat cheese on salads
- Stuffed roulades of grisons air-dried beef with goat cheese on salads and walnut bread
- Sucking pig ham on marinated radicchio with asparagus salad
- Tartare of salt lamb on springtime salad
- Tomato and mozzarella salad with fresh basil
- Tomato mousse with lard on marinated salads
- Tuna salad with onions and eggs
- Tureen of game mousse with red wine jelly, fan out pear and toast
