Lunch
27-31.1
11.30 am-3:00 pm

Cottage salad with chicken and bacon
16,00
‍
Cep mushroom risotto with cashew nuts
18,00
‍
Vorsmack with pickled cucumber, beetroot and roasted potatoes
19,00
‍
Pan fried plaice with shrimps and white wine sauce
18 ,00

Apple dumpling with vanilla custard
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