Lunch
10-14.3
11.30 am-3:00 pm

Uova in purgatorio with toast
16,00
‍
Seafood casserole with shrimps, mussels and salmon
18,00
‍
Pan fried vendace with potato purée, cucumber and aioli
19,00
‍
Confit of duck leg with beluga lentils and cognac-butter sauce
19,00

Chocolate fondant with peach compote
9,00

from the À la carte

Green salad with herbs and Dijon dressing
9,00

Salad with grilled salmon, avocado and wasabi dressing
26,00

Filet of red deer and ragout with parsnip purée and grand veneur sauce
39,00

Crème brûlée
14,00