Dinner

Appetizers

__________

Home-cooked salmon – smoking cheese – cucumber & cress
115

Lobster bisque – Norway lobster
125

Escargot (snails) – spice butter
125

Shrimp cocktail – hand puppet
125

Stirred calf salad – salad
105

Mushroom caviar – mushroom sauce
105

 

 

Main courses

__________

Wienerschnitzel – peas – potatoes
189

Pork jaws – onion – pork tenderloin – potato puree
185

Lamb shank – parsnip – potato dill
215

Flambé pepper steak – garnish after season
(min. 2 pers.)
265

Beef Rib-eye – tomato – garlic – bearnaise – fries
245, – (fried foie gras supplement 45, -)

Stirred veal – salad – fries
185

Mushroom-based quail – mushrooms – potato puree
215

Roasted plaice – parsley sauce – potatoes
225

Celery loin – celery in variation
185

 

Dessert

__________

Crêpes Suzette
(min 2 pers.)
145,-

Flamed figs – ice cream
(min 2 pers.)
145,-

Crème brûlée – sorbet
95,-

Cheese
95,-