Dinner

Last Update: January 12. 2019


Starter

Pulpo carpaccio
in lime vinaigrette
served with salad of fennel,
olive & artichoke
11.50

Tuna tempura in nori leaf
with wasabi cream
& radish-radicchio salad
12.00

Grilled quail breast
with fig confit
served on smoked celery purée
13.50

*Goat cheese-linseed parfait
served with trevisano salad,
orange & basil
9.50

Fried homemade blood sausage
with sugar beet syrup,
warm red lentil salad
& straw potatoes
9.50

Duck pate
with hoisin sauce & orange,
black bean pesto
& marinated pak choi
11.00

Baked lamb tongue
on warm beetroot hummus
with quince-ginger compote
11.50

Winter salads
in mustard-dill dressing
with arctic sea shrimps
& sesame
9.50

Soup

Duck cream soup
with wild marjoram,
chestnuts & crispy bacon
9.00

Mushroom essence
with enoki mushrooms,
pepper dumplings & vegetables
9.50

Main Course

Fried pike-perch fillet
in parsley sauce
with creamy pointed cabbage
& pommes carrées
21.50

Grilled arctic sea trout fillet
in passion fruit-chili vinaigrette
with potato mash & cauliflower
19.50

Roasted gurnard fillet
with lemon chutney
braised aubergine
& rosemary potatoes
18.00

Spicy couscous of lamb shank
with coriander, chickpeas
& pomegranate seeds
18.00

Crepinette
of wild pheasant & lyon sausage
with grapes, nuts, sauerkraut
& mashed potatoes
23.50

Prime boiled veal shoulder
with sour apple compote, turnip,
artichoke in cardamom broth
& potato fritters
23.00

*Baked orange chicory
with walnut pesto
& stewed cherry tomatoes
14.50

Dessert

Apple fritters
with vanilla sauce
& port wine ice-cream
9.50

Nougat mousse
with white chocolate sauce,
cumquat compote & honey pastry
9.50

Burnt blood orange cream
with cape gooseberry ragout
9.00

Semifreddo
of white & dark chocolate
with chili-caramel
& homemade rum pot
11.50

Cheese

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

 

*Vegetarian dishes