À la Carte menu
| Cold starters | ||||
| Marinated courgette rolls with mixed salad and herb sauce | 50.00 | |||
| Spring salad with germs, nuts, and goat cheese | 50.00 | |||
| Shrimps - avocado salad with celery, paprika and garlic aioli | 70.00 | |||
| Soups | ||||
| Fish soup with sun - dried tomatoes and julienne of vegetables | 60.00 | |||
| Cheese dumpling soup with smoked eel | 45.00 | |||
| Carror soup with ginger oil and sesame peg | 30.00 | |||
| Creamy beetroot soup with blanced quail eggs | 40.00 | |||
| Main Course | ||||
| Butterfish breaded with parmesan cheese, white wine sauce, wild rice and lightly fried vegetables | 140.00 | |||
| Stewed place fillets, fennel - white wine sauce, potato cake and vegetable salad | 150.00 | |||
| Trout with spinach coating, lemon - butter sauce, potato gnocci and warm vegetables salad | 140.00 | |||
| Roasted pepper salmon, parsnip - peas puree, boiled botatoes, and cauliflower - feta salad | 140.00 | |||
| Steamed fluonder rolls, Bernaise sauce, goat cheese - potato puree and mini vegetables fried in herb butter | 120.00 | |||
| Beef tournedos in red wine sauce, fried potatoes and grilled vegetables | 190.00 | |||
| Pork fillet with onion - parsly filling, Madeira sauce, boiled potatoesand wok - vegetables | 120.00 | |||
| Chop with fresh cheese sauce, boiled potatoes and pickled cucumber | 110.00 | |||
| Chicken fillet with blue cheese filling in creamy sauce, vegetable risotto and blanced broccoli and carrots | 110.00 | |||
| Vegetables ratatouille with red wine sauce and grilled tofu | 70.00 | |||
| Mushroom risotto with stewed vegetables and vanilla saboya | 70.00 | |||
| Creamy spinach pasta with vegetables | 55.00 | |||
| Desserts | ||||
|
Trifle mascarpone cream, with strawberry and meringue |
60.00 |
|||
| Brie cheese in puff paste and berry sauce | 65.00 | |||
| Tiramisu | 50.00 | |||
| Chocolate fondant with ice cream and strawberry sauce | 40.00 | |||
