Dinner

Last Update: January 22. 2020


Starter

White herring tatar
with gherkins, chives,
buckwheat pastry
& horseradish cream
11.00

Fried red mullet fillet
with green olive pesto
on salad of beans, artichoke
& dried tomatoes
11.50

Fried calamari
with spicy coriander pesto
& warm beetroot hummus
12.50

*Roquefort-chili mousse
with poppy seed cracker
& chicory-pear salad
11.00

Truffled
spring chicken terrine
with balsamic cream
served on asparagus-radish salad
12.00

Fried homemade
blood sausage
with sugar beet syrup
& lentil salad
with quince
11.00

Small duck ragout
with green pepper
& dill sour cream
in puff pastry
12.50

Caesar salad,
romaine lettuce
in parmesan dressing
with baked anchovies
& croûtons
9.50

Soup

Creamy celery-apple soup
with marjoram,
cinnemon croûtons
& fried duck liver
9.50

Pot au feu
of north sea fish
with vegetables,
beetroot ravioli
& dill
11.00

Main Course

Grilled croaker fillet
with fermented trevisano,
sweet potatoes & cauliflower
in coconut milk
29.00

Arctic trout fillet
with horseradish crust
in tarragon sauce
served on beetroot-potato ragout
with sour cream
21.50

Fried grey mullet fillet
in tomato sauce
on pearl barley risotto
with chorizo
19.50

Lamb fillets with almond pesto,
baked in brick dough
served with rosemary jus
& sicilian spinach
29.00

Bœuf bourguignon
with champignons,
shallots & bacon
served with almond romanesco
& oat curd fritters
26.50

Roulade
of maize-chicken breast,
parma ham & basil
with braised pointed paprika
& roman cams
21.00

*Grilled halloumi cheese
with date-almond relish
& sweet-sour pumpkin vegetable
16.50

Dessert

Warm quince-crumble
with cinnamon sprinkles
& vanilla-rum ice cream
11.00

Hazelnut-milk tartlet
with honey pastry
& homemade rum pot
11.00

Warm blood orange cake
with chocolate sauce,
orange fillets
& sour cream ice-cream
11.00

Nougat semifreddo
with pineapple-pomegranate ragout
11.50

Cheese

Raw milk cheeses
with fig mustard
& fruit bread
12.50

 

*Vegetarian dishes