Starters

Burrata with tomato salad and sherry vinaigrette 14,90

Scallops with cauliflower purée and truffle 15,30

Blazed white fish with morel muchroom sauce 14,80

Vitello tonnato with parmesan 15,60

Green salad 8,00

Main courses

Salad with grilled salmon, avocado and wasabi sauce  22,50

Salad with corn fed chicken, warm vegetables and walnut brittle 21,30

Tagiatelle with crayfish, fennel and white wine sauce 19,40

Maxills meatballs with potato pyrée, cognac sauce and lingon berries 23,00

Pan fried pike perch with grillad grren asparagus and hollandaise 28.60

Rack of lamb with ratatouille and sage sauce 29,50

Desserts

Cheeses, tomato and vanilla compote   12,00

Aperol sorbet with sparkling wine 10,00

Crème brûlée   10,50

Chocolate fondant with vanilla ice cream and roasted almonds 11,00

Rhubarb cake with strawberry sorbet 11,00