Starters

Jerusalem artichoke soup with herb oil

13,90

Cured salmon with fennel, celery remoulade and poached egg

15,30

Octopus carpaccio with potato salad and lemon vinaigrette

15,50

Duck liver terrine with brioche and fig-rosemary compote

15,80

Beef tartar with smoked parmesan mayonnaise

16,50

Green salad with herbs and Dijon dressing

8,50

Maincourses

Salad with grilled salmon, avocado and wasabi dressing

25,00

Linguine alle vongole

24,50

Osso buco with gremolata and cheese polenta

25,00

Pike loaf with potato purée and roe beurre blanc

26,00

Pan fried white fish with fried salsify and chard and lobster sauce

33,00

Fillet of beef with pommes daughinoise and Café de Paris butter

39,00

Desserts

Cheeses with pear and thyme compote

14,00

Crème brûlée

13,00

Plum and poppy seed cake with orange and cognac syrup

13,00

Pear Belle Helene with vanilla mascarpone

13,00