Appetizers
EUR | |
Trout tartare with traditional toppings, trout roe and lemon mayonnaise | 15 |
Beef tartare served with traditional toppings and grainy mustard sauce | 14 |
Venison carpaccio served with foie gras and truffle mayonnaise | 15 |
Mussels in white wine cream sauce served with toasted French baguette | 14 |
Sandwich with northern shrimps served with lemon mayonnaise and golden caviar | 15 |
Steak sandwich served with onion marmalade, fried mushrooms and garlic aioli | 15 |
Snack plates
EUR | |
Antipasti: hummus, beef tartar, marinated grilled vegetables, feta cheese, prosciutto ham, roast beef, bruschetta | 25 |
Cheese: Buche de chevre, Brie, Gorgonzola, Tete de moine, Morbier, Manchego, crackers, grissini, fig bread | 25 |
Seafood: salmon tartar, trout roe, fried tiger prawns, mussels, homemade smoked trout, salted salmon fillet, seafood ceviche, bruschetta | 28 |
Salads
EUR | |
Avocado-mango salad with quinoa and tiger prawns | 14 |
Salad with oven-roasted beets and caramelized goat cheese, topped with a tarragon vinaigrette | 14 |
Romaine salad with anchovy aioli, parmesan cheese | |
- and chicken breast | 13 |
- and shrimps | 15 |
Warm octopus salad with sun-dried tomatoes, potatoes, asparagus, served with poached egg and caramelized garlic aioli | 15 |
Soups
EUR | |
Ramen with | |
- tofu | 9 |
- shrimps | 12 |
- chicken breast | 9 |
- beef | 10 |
Bouillabaisse | 14 |
Main course
EUR | |
Cauliflower steak on a pillow of spinach with coconut lime sauce | 14 |
Nile perch fillet served with tomato marmalade, lemongrass sauce and fennel salad | 24 |
Tuna steak served with vegetable ratatouille and coriander sauce | 25 |
Salmon fillet baked in herb butter with steamed wild broccoli, mini carrots and Edamame beans | 21 |
Corned chicken fillet served with sprouted grains, asparagus,vegetables and Demi-Glace sauce | 19 |
Pork cheeks with caramelized cauliflower puree, confit potatoes and brandy sauce | 19 |
Rack of Lamb served with carrot puree, cous cous marinated in orange juice and vegetable salad and thyme sauce | 29 |
Veal tomahawk served with fried potatoes, tomatoes and onion marmalade | 29 |
Beef steak served with truffle mashed potatoes, wild broccoli and green pepper sauce | 29 |
Venison fillet served with parsnip and carrot puree, caramelized onion and red wine sauce | 24 |
Honey duck breast with green pea purée, pumpkin marinated in white wine and cherry sauce | 20 |
Venison burger with onion marmalade and tartar sauce, French fries and caramelized garlic mayonnaise | 16 |
Pasta
EUR | |
Pasta with cherry tomatoes in a spinach sauce with cedar nuts and parmesan | 13 |
Ravioli with mushrooms and truffle oil | 13 |
Pasta with seafood | 15 |
Pasta Bolognese | 13 |
Deserts
EUR | |
Creme Brulee served in glasses with almond florentine, raspberry sorbet and berries | 8 |
Marzipan cake with berries | 8 |
Goat cheese cheesecake with fig served with pears stewed in Sauternes wine | 7 |
Condensed milk fondant with chicory ice cream and mango passion fruit sauce | 7 |
Chocolate dessert with raspberries and rum | 8 |
Homemade ice cream or sorbet with berries | 7 |