Lunch

Last Update: June 17. 2019


 

Calendar week 25

 

Plat du jour

(Daily changing)

Small starter & main course

12.50

Starter

Salad of sour herring,
beetroot & caper berries
with horseradish cream
7.00

Carpaccio
of piglet cheeks
with lettuce
& aspargus sorbet
7.50

*Gratinated feta cheese
with spinach salad,
pine nuts & tomato pesto
6.50

*Rocket salad
in balsamic dressing
with melon, pine nuts
& croûtons
6.00

*Cold
cucumber-yoghurt soup
with dill & arctic shrimps
6.00

Main Course

Steamed haddock fillet
in mustard sauce
with cucumber vegetable
& dill potatoes
14.00

One pound of white asparagus
*with new potatoes
& browned butter
19.00
& cottage ham
22.00

Turkey fricassee
with mushrooms, herb-rice
& small salad
13.50

Baked beef-potato pastry
with spinach beet
& paprika pesto
13.00

Bucatini all'arrabbiata
with chorizo & basil
9.50

*Baked falafel
with cucumber-herb dip
& braised aubergine
9.50

Dessert & Cheese

Vanilla semifreddo
with rhubarb compote
6.50

Crème brûlée
5.50

Choice of raw milk cheese
with fig mustard & fruit bread
9.50

 

*Vegetarian dishes