MAIN COURSES

Brassói-style pork loin with fermented cucumber and confit garlic

Potato dumpling filled with porcini ragout and pickled wild garlic

Beef tenderloin steak with grilled duck liver, stuffed morel mushrooms and mashed potatoes

Duck breast with creamy polenta, grilled peach and fennel

Aurora Salad – Romaine lettuce with citrus vinaigrette and toasted seeds