Dinner

Last Update: March 18. 2019


Starter

Home-marinated salmon
with star anise,
honey-dill sauce,
chicory-orange salad
& hash brown
12.00

Haddock-tempura
in warm asian herb vinaigrette
served on radish salad
with banana & ginger
13.50

*Spinach-ricotta malfatti
with sage butter
in paprika-tomato stock
11.00

*Caulifower mousse
with anchovy-potato chips
on watercress salad
with caramelised walnuts
9.50

Baked ox breast
with quince horseradish compote
served on beetroot salad
with mustard seeds
11.00

Veal carpaccio
in caper berries vinaigrette
with fermented trevisano
& peccorino
13.50

Braised veal tripes
with flageolet beans,
boletus in cream
& cheese-chorizo pastry stick
12.50

Caesar salad,
romaine salad in parmesan dressing
with pomegranate
& garlic croutons
9.50

Soup

Pot-au-feu
of north sea fishes
with saffron crêpes stripes,
mussels & dill
11.00

Creamy spring leek soup
with garden cress,
poultry dumplings
& croûtons
9.50

Main Course

Bleu fried tuna fillet
with potato-wasabi crust
& miso-carrots with ginger
23.50

Grilled skrei fillet
in blood orange-pepper vinaigrette
served on potato mash
with celery
21.50

Fried redfish fillet
with sweet-sour sprouts
served with sweet potatoes
& aubergine in coconut milk
21.50

Pink fried lamb chops
gratinated with herbs & mustard
served with fried zucchini
& olive polenta
23.50

Fried guinea fowl breast
with bacon & marjoram
served with savoy cabbage
& pommes parisiennes
21.00

Braised ox shoulder
in laurel-beet syrup jus
with jerusalem artichoke,
apple & bread biscuits
21.50

*Baked tofu
with white cabbage kimchi
& vegetable curry with coriander
14.50

Dessert

Warm semolina strudel
with almonds
& marinated pineapple
11.00

Mascarpone mousse
with raspberry sauce
& caramelised puff pastry
11.00

Crème brûlée
of dark chocolate
with rumpot-pear compote
11.50

Semifreddo of coconut
with physalis ragout
& white chocolate-ginger sauce
11.50

Cheese

Choice of raw milk cheese
with fig mustard & fruit bread
12.50

 

*Vegetarian dishes