Here we are with some shoots taken from our last dinner on April 27th…a very fresh and tasty Menu. Welcome Springtime!
Scallop “au gratin” on chickpeas cream with squeed ink chips
Gorgonzola Ice cream with Strawberries reduction
Baccala’ in Zimino, purple carrots and wild salad from Brandeburg
Mille-feuille with berries and Mascarpone cream, liquorice, flowers