GF- gluten free, V- vegetarian
STARTERS:
Ham (Stekar),
Elderflowers and acacia flowers fritters (Koršič),
GF Kipfels in a bag (Cooking Paola)
FIRST COURSE:
Spätzli (Koršič),
Butternut squash gnocchi (Rosolin),
GF Stuffed ravioli (Cooking Paola)
MAIN COURSE:
Piglet fillet with lard, mix of raisins and pine nuts passed in balsamic vinegar and honey (Alle Vigne),
Crustacean salad with mini vegetables, dressed with flavours from Collio (Alle Vigne),
Wild boar with polenta (Rosolin),
GF + V Green asparagi and courgettes flan with robiola and mint fondue (Cooking Paola)
DESSERTS:
Gnocchi with cherries (Stekar),
Semifreddo with cherries (Koršič),
Apple strudel with caramelised elderflowers (Rosolin),
GF Mousse with yoghurt, strawberries, limes and mint (Cooking Paola)