Dinner

Last Update: November 14. 2019


Starter

Spicy shrimp salad
with thai basil & ginger,
mango-curry sour cream
& deep-fried glass noodles
12.50

Hot smoked gunard fillet
with mustard cream
& lentil salad with apple
12.00

Fine de claire oysters
gratinated with sauce mornay
& served with parsnip chips
12.00

*Taleggio & basil
baked tin brick dough
served on salad of celery,
dates & orange
11.00

Thin slices
of prime boiled veal
in vegetable vinaigrette
with pickled wild mushrooms
& lovage
12.50

Roasted pork belly
with apple chutney,
fermented white cabbage
& sesame cream
11.50

Fine ragout
of lamb´s heart & lights
with deep-fried lovage
& small bread dumpling
12.50

Autumn salads
in potato-mustard dressing
with chopped farm egg
& crisp bacon
9.50

Soup

Creamy duck soup
with marjoram, croûtons
& fried lyon sausage
9.50

Clear north sea fish soup
with salmon-horseradish dumplings,
dill & mussels
11.00

Main Course

Fricassée
of lemon sole & mussels
in creamy curry sauce
with pak choi
& coconut rice sticks
22.00

Haddock fillet
in mustard sauce
with baked farm egg
& potato mash
with pickleweed & celery
19.50

Pike-perch fillet
with potato-bacon crust
in chive sauce
served with balsamic lentils
& pearl onions
23.00

Varieties
of free-range lamb
in lemon-thyme jus
served with sicilian spinach
& stirred polenta
26.50

Braised ox cheeks
in laurel-red wine jus
with creamy turnip vegetable
& mashed potatoes
26.00

Holstein farm duck
from the oven
in majoram gravy
with kale, glazed apples
& pommes carrées
24.50

*Baked
goat cheese-quince pastry
with beetroot ragout
& star anise
16.50

Dessert

Gratinated
homemade rumpot
with spiced sabayon
& sour milk-ice cream
11.00

White chocolate mousse
with pistachio biscuits
& kaki compote with ginger
11,00

Warm nut pudding
saxon style
with chocolate pastry
& braised plums
9.00

Semi-freddo
of sea buckthorn
with hazelnut pesto
& sugared cranberries
11.50

Cheese

Raw milk cheeses
with fig mustard
& fruit bread
12.50

 

*Vegetarian dishes