MENU * Roastbeef with caper sauce, herb baguette 119,- *Beetroot carpaccio with olive tapenade, pine nuts and ricotta, herb baguette 115,- *Sautéed baby sepias with garlic and leaf parsley served with lettuce salad and herb baguette 198,- *Salmon steak (sous vide) with Beurre Blanc sauce, mint couscous 245,- *Chicken breast with nut vinegar (sous vide), thyme polenta 225,- *Grilled pork neck steak, sautéed green beans with garlic 225,- *Veal tenderloin with sage (sous vide), sweet potato purée with horseradish 345,- *Lettuce salad with vinaigrette dressing, baked goat cheese with honey and almonds in phyllo dough, herb baguette 175,- *Pancake with creamy spinach and fried egg 135,- *Almond cake with cranberries and pistachio ice cream 115,- *Coconut sorbet 145,- *Pancake with plum jam and a scoop of cinnamon créme fraiche 119,-
Posted on: Tue, 11 Jun 2013 16:09:18 +0000
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