Dinner

Last Update: February 19. 2020

Starter

Salad of raw tuna,
mango & sugar snaps
served with red thai pesto
12.50

Baked smelt
with caper-dill mayonnaise
& potato-cucumber salad
11.00

*Bakeded farm egg
with italian truffle
& creamy spinach
12.50

*Warm
brie de meaux tartlet
with grapes & nuts
served on marinated beetroot
in raspberry dressing
9.50

Warm
carpaccio of piglet cheeks
in truffled vinaigrette
with preserverd mushrooms
& radicchio
12.50

Fried lyon sausage
with red onion marmelade
warm lentil salad
& potato straw
9.50

Gratinated veal tripes
with boletus, paprika,
green pepper
& herb baguette
12.50

Trevisano salad
in gorgonzola-orange dressing
with roasted pine nuts
& crispy pancetta
9.50

Creamy turnip-coconut soup
with peanuts, coriander
& fried pike perch pieces
9.50

Clear beetroot soup
with pepper-semolina dumplings
& dill
11.00

Steamed skrei fillet
in blood orange-pepper vinegar
served on potato mash
with fennel & dill
21.50

Fillet of white halibut
with potato-parmesan crust
& creamy beluga lentils
with basil
31.00

Fried gurnard fillet
with dried tomato pesto,
braised aubergine
& pommes carrées
18.00

Couscous of lamb shank
in chickpea-vegetable stock
with harissa mayonnaise,
pomegranate & coriander
19.00

Pink roasted beef steak
with pumpkin-hazelnut fritters
& oven vegetables
with rosemary
23.50

Leg of maize-feed chicken
with black sausage filling
served with glazed nuts,
apples, sauerkraut
& purée
18.50

*Celery-potato croquettes
with baked parsley,
kohlrabi
& mushrooms in oat cream
16.50

Warm apple fritters
with cinnamon sabayon
& vanilla ice cream
11.00

Nougat mousse
with almond pastry
& preserved cherries
11.00

Caramelized lemon tart
with raspberry sauce
11.00

Semifreddo
of bittersweet chocolate
with chili-caramel
& sugared cranberries
11.50

Raw milk cheeses
with fig mustard
& fruit bread
12.50

*Vegetarian dishes