Valentine's Day at the Bard Fort

Aperitif

• Potato and beet salad with orange‑marinated trout
• Gazpacho with mozzarella bites and a sprig of chervil
• Savory brisé with tomino mousse, pomegranate seeds and late radicchio
• Savory brioches with confit cherry tomatoes, Saint Oyen charcoal‑smoked ham, pink sauce and caramelized red onions
• Fried gnocco with grape‑marc‑cured prosciutto
• Soft drink, red and white wine pairing, water

Dinner

• Purple cabbage flan with Nicoletta bleu cheese fondue and pear chips
• Aged Carnaroli rice with Franciacorta wine, strawberry and lime salad, and rose petals
• Slice of salmon trout in pomegranate crust on purple cauliflower purée and its florets
• Raspberry tartlet with meringue and red‑fruit ice cream
  (water and coffee included, wine excluded)