Mesclun Salad with Roquefort, roasted walnuts and raspberry vinaigrette
Ruccola Salad with caramelized pumpkin and goat cheese, polenta croutons, toasted pumpkin seeds and honey-balsamic vinaigrette
Rivalda Salad with roasted zucchini and eggplant, fresh tomato, parmesan and pesto dressing
Hazelnut-fried Mozzarella on a bed of Mixed Greens with caramelized apples and apple cider vinaigrette
Sautéed Foie Gras on Ruccola and Lamb’s Lettuce with grapes, toasted hazelnuts and sherry vinaigrette
Smoked Salmon on Lentil Salad
Variations on Cold Foie Gras
Tartare Duo-Venison and Beet Tartare with whipped horseradish cream and red onion marmelade
Sautéed Wild Mushrooms served in a bouchéewith creamed feta and a roasted red Bell Pepper sauce
Seared Tuna with endive, fennel and orange with a ginger vinaigrette
Sautéed Foie Gras on parsnip purée with hot sour cherries
Escargot baked with garlic and cheese
Pheasant Consommé with thyme matzo balls
Chestnut and Apple Soup with cheddar-bacon crouton
Wild Mushroom Minestrone with mascarpone gougère
Wild Boar Gulyás Soup with little pinched noodles
Whole Trout with pine-nut gratinée, sweet potato purée and saffron, beurre blanc
Filet of Perch on tagliatelle with a shrimp ragout and spinach-white wine sauce
Grilled Salmon with black squid ink risotto and green mussels
Seared Tuna Steak with three--tomato risotto and orange-caper compote
Penne with Chanterelle Mushrooms and Venison Ham, in a tomato cream sauce with ruccola, cherry tomatoes and toasted pine-nuts
Mediterranean Chicken Breast stuffed with goat cheese & roasted peppers, wrapped in bacon, with a creamy basil sauce and ruccola-potatoes
Rosé Breast of Duck with dried sour cherry couscous and hazelnut sauce
Braised Leg of Duck with saffron-almond risotto and cabernet-cassis sauce
Sautéed Foie Gras served with pan-fried potatoes and onions and a mixed fruit chutney
Paprika Veal Medallions with dilled cottage-cheese dumplings
Bone-in Veal Chop with wild mushroom crêpe strips
Sautéed Veal Liver with balsamic roast potatoes and onion chutney
Argentine Sirloin Steak aged with spices, served with haricots-verts and baked potato
Filet Mignon with a caramelized leek & garlic sauce and potato-celeriac gratincaramelized onions and an almond hollandaise sauce
Medallion Trio- veal, lamb and beef medallions with green, peppercorn, mushroom and mustard sauces, with sautéed potatoes
Rack of Lamb in rosemary crust with chive gnocchi and roasted beets
Pheasant Fricassée with figs and chestnuts, celeriac purée and port sauce
Braised Haunch of Venison and Seared Venison Medallion with pumpkin orzo and juniper berry sauce
Couscous with Pumpkin-Carrot Ragout
Spinach-Ricotta Crêpes
Penne (as listed above) without prosciutto
Grilled Wild Mushrooms as a main course
Chocolate “Ganache” ( 15 minutes) warm, freshly-baked chocolate soufflé cake with vanilla ice-cream
Rivalda Cheesecake lemon-flavoured, original America verison
Mousse Trio-chestnut, sour cherry and poppyseed mousse with a fig and winter fruit compote
Apple Crêpe and Fried Apple Ring with cinnamon ice-cream and Calvados sauce
Ginger Crème Brulée with caramelized pears
Pumpkin Tart with red wine-caramel sauce
White Chocolate Kahlua Mousse Tart
Assorted Ice-Creams (vanilla, chocolate, sour-cherry, walnut, cinnamon, caramel, lemon & peach sorbet)
Cheese Plate
