Lunch
16-20.3
11.30a.m-3 p.m

Beetroot risotto with feta crème
16,00
‍
Braised pork cheeks with creamy garlic potatoes and thyme-red wine sauce
18,00
‍
Charred rainbow trout with dill potatoes and morel sauce
19,00
‍
Veal petit tender with fried duck liver , Brussels sprouts and crispy potatoes
20,00

‍
Pistachio tiramisu
9,00

from the À la carte

Green salad with herbs, semi-dried tomatoes and pine nuts
11,00
‍
Salad with grilled salmon, avocado and wasabi dressing
27,00

Black Angus sirloin steak 200g with onion purée, French fries and choron sauce
44,00

Crème brûlée
14,00