The last stop on our 'culinary fall' restaurant tour (part of an annual program where local chefs create a theme menu - this one was the chicken and the egg) was the Alpenrose, set up on the scenic hillside. This was the greeting from the kitchen, and a fine howdy it was! Homemade poultry aspic, balsamic dressing, tiny beet cubes and crispy brown bread slices got our mouths watering for the meal to come.