Easter menu - take-away

Easter menu - with great pleasure we present our Easter menu proposal (meat or fish) in a take-away key.
 
 A menu of great effect but easy to finalize in your home.
 
 Crown of pearl barley, asparagus, broad beans, wild garlic from Val Colla, morels
 ***
 Local kid with rosemary from Cadro, ratte potatoes from the Taiana family, pea ragout
 
 Or
 
 Croaker pavé, tricolor quinoa, pea ragout, ponzu sauce
 ***
 Poached rhubarb, shortcrust pastry, chantilly
 
 Cookies
 &
 Soft pampering of agapé
 
 Please book by Wednesday 31 March at the latest. To be collected between 2pm and 4pm on Saturday 3 April.