Dinner

Last Update: June 19. 2019

Starter

Raw salmon slices
in soy-algae marinade
with radish-radicchio salad
& roasted sesame
11.50

Fried pike-perch pieces
with basil pesto,
with white tomato mousse
& rocket salad
11.50

*Baked farm egg
with creamy spinach
& summer truffle
12.00

*Gorgonzola-chili mousse
with poppy seed cracker
served on marinated green asparagus
12.00

Beef carpaccio
in chive-tomato-vinaigrette
with artichoke-bean salad
12.50

Fried lyon sausage
with coarse mustard cream
& warm potato-watercress salad
11.00

Fine ragout of duck giblets
with beetroot, dill
& mushroom fleuron
12.50

Crisp salads
in miso-mustard dressing
with pineapple, cucumber & surimi
8.00

Gazpacho,
cold vegetable soup
with baked anchovies
& coriander
7.00

Chervil cream soup
with crisp bacon,
pepper dumplings & croûtons
9.50

Grilled hake fillet
with mojo verde,
sautéed lettuce
& pommes carrées
21.50

Whole roasted sea bream
with basil pesto
& warm tomato bread salad
23.50

Steamed
arctic trout tranche
with chive sauce
& asparagus-elderflower risotto
21.00

Lamb chops
with black olive tapenade,
green beans
& stirred polenta
24.50

Creamy veal ragout
with fresh chanterelles,
white turnip
& oat-curd cheese-donuts
21.50

Roasted spring chicken
with herb dip,
& young vegetable
with morels & crayfishes
19.50

*Gratinated white asparagus
with elderflower hollandaise
new potatoes & lettuce
14.50

Poached peach,
baked in brick dough
with raspberry sauce
& vanilla ice-cream
7.50

Selection of sorbets
with orange, pineapple
& strawberry
served with plum ragout
11.50

Mascarpone mousse
with chocolate leaf
& watermelon-mint salad
11.00

Semifreddo
of elderflower & sabayon
with almond pastry
& strawberry compote
12.00

Varieties
of goat cheese
with elderflower honey
& fruit bread

*Vegetarian dishes