Dinner

Last Update: May 19. 2019


Starter

White herring tartar
with pickled gherkins,
radishes, buckwheat blini
& trout caviar cream
11.50

Fried red mullet fillet
with lemon compote
served on quinoa-tabouleh
with cauliflower & chili
12.50

Roasted octopus tentacles
with coriander-chilli pesto
& paprika-hummus
12.50

*Aubergine-cumin mousse
with poppadom
& marinated carrots
with mint
9.50

Cottage ham parfait with chives
served on turnip-radish salad
with caraway cracker
9.50

Crisp piglet belly
with mango chutney
& fermented beet salad
11.00

Fine ragout
of lamb's heart & lung
with deep-fried lovage
& small bread dumpling
11.50

Young spinach salad
in mustard dressing
with chopped farm egg
& crispy bacon
9.50

Soup

Provençal fish soup
with prawns, grated chesse,
sauce rouille & bread chips
11.00

Asparagus cream soup
with sorrel, croûtons
& chorizo dumplings
8.50

Main Course

Steamed catfish fillet
in coconut-curry marinade
with sweet potato purée
& roasted cauliflower
22.00

Fried pike-perch fillet
in coarse mustard sauce
served on potato-asparagus ragout
with watercress
21.50

Baked lamb shank meat
with harissa-mayonnaise
& mashed potatoes
with avocado
19.50

Ox shoulder pot roast
in balsamic-thyme jus
with wild broccoli
& stirred polenta
21.50

Varieties of venison
with pink saddle,
roast & sausage
served with white turnips
& almond croquettes
23.00

*One pound of white asparagus
with new potatoes
& hollandaise sauce
19.50
& cottage ham
23.00

Dessert

Warm
rhubarb-sour cream tarte
with raspberry sorbet
9.50

Raspberry-curd cheese mousse
with small cake
& poached apricots
10.50

Tiramisu
with poppyseed biscuit,
almond pastry
& mango ragout
11.50

Semifreddo
of chocolate chip & cookie
with chili caramel
& stewed baby bananas
with maple syrup
12.00

Cheese

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

 

*Vegetarian dishes