Every menu is tailor-made to your specific needs and preferences and all dishes are made from scratch using the freshest seasonal ingredients. Be inspired by our menus, below, from previous events.
Pan Cooked Lump-Meat Petite Crab Cakes with Wasabi Crème Fraîche
Green Onion Soup with Gruyere Croutons
Burrata & Peach Salad, Sour Cherries, Walnuts, Grape Tomatoes, Basil, Extra Virgin Olive Oil, Peach Cider Vinegar
Sous Vide Beef Tenderloin, Truffle Tapanade, French Green Beans & Galette de Pommes de Terre
Original Italian Tiramisu
Salmon Sashimi & Black Caviar, Microgreens, Ponzu Sauce
Smoked Duck Breast, Mango -Truffle Compote, Cilantro
Orzo ai Funghi Porcini
Cold Sour Cherry Soup
Lobster Tail & Gambas, Lemon Risotto, Roasted Elephant Garlic & Capers
Avocado Chocolate Mousse
Luciana Octopus Stew, Garlic, Tomatoes, Extra Virgin Olive Oil, Black Olives & Capers – traditional Neapolitan Dish
Avocado Tartare
Carpaccio di Manzo, EVOO, Lemon Juice, Arugula, Parmigiano Reggiano, Sea Salt & Black Pepper
Sea Scallop, Quail Egg & Truffle Pesto
Lamb Tenderloin with Fig Tapenade
Cream of Passion Fruit Crepes
An authentic taste of the Tyrolean Alps. Chef Albrich grew up in a region whose autumn “Wild Game Weeks”—known locally as Wildwochen—remain one of its yearly most anticipated traditions.
