Saint Valentine's Menu

February 13th–18th, 2012

Aperitif

Kir Royal
(Crème de cassis and Bohemia sekt)

Starter

Pappardelle pasta with smoked salmon, basil and lemon

Main Course

Filet of chicken breast served with salad of dried tomatoes and potato pure
or
Grilled pork tenderloin served with mushrooms ragout and potato gratin

Dessert

Orange Panna cotta with wild fruits