Starters

Pike perch ceviche with chives mayonnaise and shiso

14,90

Fried beetroots with roquefort, marinated endives and nuts

14,70

Chanterelle briosche with tomato salsa and balsamico

14,50

Veal pastrami with fried oyster mushrooms and parmesan mayonnaise

15,40

Green salad with herbs and dijon dressing

8,00

Main courses

Salad with grillad salmon, avocado and wasabi dressing

23,50

Cep mushroom risotto with tarragon-mascarpone

23,00

Lamb meatballs with potato purée, cream sauce and lingon berries

24,50

Grilled white fish with roasted Jerusalem artichokes and beurre blanc

26,20

Fillet of beef with broccolini, roasted potatoes and roquefort sauce

32,00

Desserts

Cheeses with apricot-vanilla compote

12,00

Crème brûlée

11,00

Apple pie with homemade vanilla ice cream

11,50

Chocolate marquis with raspberry sorbet and almond brittle

11,50