Starters
Baked Tallegio stuffed with Mangos and Spiced Pecans
Seared Ahi “Sashimi Style” with a Provencal Green Bean Salad
Heirloom Tomato Tower Drizzled with Balsamic Vinegar

Main Courses
Wild Salmon Ticino served with Wilted Spinach
and Lemon Pepper Linguini
Dakota Elk with Chanterelle Mushrooms and Chestnut Spaetzli
Goldener Hirsch Wienerschnitzel
Macadamia Crusted Lamb with Minted Jus and Potatoes Gratin
Traditional Fondue Evening: Cheese, Meat & Chocolate

Desserts
Hand Pulled Apple Strudel
Triple Layer Hazelnut Cheese Cake
House Made Gelatos and Italian Ices
Swiss Chocolate Mousse Layer Cake with Fresh Raspberries