Herb Crusted Medallion of US Angus Beef

Moroccan couscous with roasted vegetables, chick peas, almonds and apricot

farro risotto and orange – cognac essence

served on potato roschti with Pommery mustard sauce

braised in red wine ‘’pizzaiola’’ sauce on creamy soft corn polenta

garlic mashed potato, glazed carrots, green beans and grilled corn

asparagus barley risotto, tomato confit puree and arugula leaves