Starters
Mozzarella di Bufala with `nduja-tomato sauce and basil crème
14,70
Marinated and pan fried fillets of vendace with onion compote
15,20
Cured veal carpaccio with capers, olives and manchego cheese
16,00
Green salad with herbs and Dijon dressing
8,50
+ Asparagus list, see seasonal list
Maincourses
Salad with grilled salmon, avocado and wasabi dressing
24,80
Scaloppine alle melanzane with tomato sauce, mozzarella and pine nuts
24,50
Spring chicken with roasted Brussels sprouts and mushroom pilaf rice
25,00
Risotto with pan fried scampi, artichokes and cherry tomatoes
27,00
Lightly smoked char with green asparagus, dill potatoes and creamed morels
32,00
Beef sirloin steak with herb butter, haricots verts, French fries and Rhode Island mayo
36,00
Desserts
Cheeses with orange and saffron compote
14,00
Crème brûlée
12,00
Rhubarb pie with crème anglaise
12,00
Poached peaches with maple syrup and vanilla ice cream
12,00