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