MENUE

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STARTER

CHICKEN SOUP

with raviolo filled with chicken,
parsley and lovage
6.50

STEAK TARTARE

with dijon-mustard mayonnaise, egg yolk
and home made focaccia
13.50

BABY SPINACH SALAD

with goat cheese, pomegranate
and walnuts
8.50

SALMON TROUT

with daikon, miso mayonnaisem
carrot and ginger
12.00

HOKKAIDO PUMPKIN

with beluga lentils, artichoke cream
and kale chips
8.50

INTERMEDIATE

RAVIOLI

filled with braised lamb,
garnished with red bell pepper coulis
and smoked aubergine
15.00

SCALLOP

with cauliflower cream and black truffle
15.00

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MAIN COURSE

CANNELLONI

with pumpkin, ricotta, sage
and ruccola walnut pesto
15.00

CHICKEN SUPREME

with jerusalem artichoke
and red grape gelée
18.00

WIENER SCHNITZEL

with cucumber and potatoe salad
22.00

TENDER LOIN

with caramelized shallots,
crispy young potatoes, baby spinach salad
and sauce béarnaise
32.00

RED FISH

with bouillabaisse sauce,
polenta gnocchi and salicornia
26.00

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SWEETS

CHOCOLATE TARTE

with black sesame ice cream
and salted caramel
9.00

POPPY SEED CAKE

with plums, lemon curd and walnut ice cream
9.00

HOMEMADE ELDERFLOWER SORBET

with champagne
7.00

SMALL CHEESE PLATTER

12.50

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WINELIST

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