Dinner

Last Update: december 11, 2018

Starter

Spicy swordfish tatare
with lemon-curry sour cream
on avocado salad & pink grapefruit
12.50

Deep fried prawns
with szechuan pepper-mayonnaise
& grated radish with ginger
12.50

Baked duck croustade
with cranberries
served on braised kale
with pimento
11.50

*Pumpkin-parmesan mousse
with poppy seed cracker
& iceberg lettuce
in raspberry vinaigrette
9.50

Fried merguez sausage
with tomato compote,
smoked aubergine-sesame cream
& rocket salad
11.00

Vitello tonnato,
thin slices of veal in tuna sauce
with deep-fried caper berries
& romaine lettuce
12.00

Braised lamb tripes
with thyme focaccia
13.50

Lamb´s lettuce
in beetroot dressing
with caramellised walnuts
& feta cheese
9.50

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

Clear crustacean soup
with bean sprouts,
coriander & leek wan tan
11.50

Fried grey mullet fillet
with spicy green pesto
& pearl barley risotto
with chorizo & red pepper
18.50

Grilled tandoori cod fillet
with pear compote
& sweet potato mash
with cucumber, ginger & dill
17.50

Fried monkfish cutlet
with tomato-chili compote,
leaf spinach & pommes carrées
31.00

Lamb ragout with romanesco,
dried tomatoes & olives
served with potato-herb waffles
21.50

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

Braised rabbit leg
in plum-rosemary jus
with creamy savoy cabbage
& roman semolina gnocchi
18.00

*Baked strudel of goat cheese,
quince & tarragon
served with braised hokkaido pumpkin
16.00

Warm mandarin cake
with pistachios
& dark chocolate sauce
9.50

Speculoos mousse
with spiced oranges
& almond pastry
9.50

Crème caramel
with sugar beet syrup
& sugared cranberries
9.00

Semifreddo
of passion fruit & coconut
with pineapple-pomegranate compote
9.50

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

*Vegetarian dishes