Starters

Potato pancakes with slighlty salted char and lemon crème 14,90

Beetroot tartlet with mushroom pickles and goat cheese 13,80

Duck liver mousse with fried briosch and apple compote 14,50

Beef carpaccio with parmesan, capers and rocket 15,20

Green salad with herbs and Dijon dressing 8,00 

Maincourses

Salad with grilled salmon, avocado and wasabi sauce 23,00

Chorizo pasta with diavola sauce and olives 18,70

Chickpea and parsnip cakes with caramelized Jerusalem artichokes 19,30

Bouillabaisse with rouille and comte crostini 14,50 / 25,00

Lamb neck with parsnip purée and rosemary sauce 25,80

Grilled white fish with poached egg, artichokes and roe sauce 28,20

Sirloin steak 200g with french fries and parsley-garlic butter 30,00

Desserts

Cheese with tomato and vanilla compote 12,00

Crème brûlée 10,50

Pear pie with hazelnut ice cream 11,00

Bergamot chocolate mousse with mango and almond cookie 11,00