Lunch

Last Update: February 17. 2019


 

Calendar week 8

 

Plat du jour

(Daily changing)

Small starter & main course

14.50

Starter

Young herring fillet
with apple-horseradish
& bean salad
7.00

Fried merguez sausage
with chickpea cream
& tomato-chili pesto
7.00

*Eggplant mousse
with papadam
& marinated peppers
6.50

Romaine lettuce
in parmesan dressing
with pancetta
& croûtons
6.00

*Creamy fennel-orange soup
with tarragon & croûtons
5.50

Main Course

Fried salmon tranches
with mashed potatoes
& turnip
13.00

Fried homemade blood sausage
with with onion-lime relish,
lentils & mashed potatoes
14.50

Beef ragout
with dried tomatoes, olives,
stirred polenta & zucchini
14.50

Pork escalope
with potato-cucumber salad
& tartare sauce
14.00

Tripoline
in tuna bolognese
with galangal, ginger
& coriander
11.00

*Pearl barley risotto
with trevisano,
goat cheese
& caper berries
9.50

Dessert & Cheese

White chocolate mousse
with sugared cranberries
6.50

Crème brûlée
5.50

Raw milk cheeses
with fig mustard
& fruit bread
9.50

 

*Vegetarian dishes