Starters |
| 80 g |
Freshly mixed beef tartare with marinated chilli pepper, served with bread toasts |
190 Kè |
| 80 g |
Freshly mixed tuna tartare with avocado, served with rucola salad and baguette |
170 Kè |
| 80 g |
Foie gras pate essenced with cognac, served on carrot and apple-onion chutney |
220 Kè |
| 80 g |
Carpaccio from fine cut beef fillet with basil pesto, rucola and parmesan |
140 Kè |
| 100 g |
Gratinated goat cheese on toast with apple chutney, served on mixed salad |
135 Kè |
| 100 g |
Baby octopus prepared on butter and white wine, served on salad with estragon vinegar |
140 Kè |
| 6 pcs |
Gratinated snails - Bourgogne style |
145 Kè |
| 3 pcs |
Grilled St. Jacob scallops, served with saffron foam and asparagus |
205 Kè |
| 200 g |
Marinated mediterranean vegetables with gratinated fetta and balsamic reduction |
135 Kè |
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Soups |
| 0,25l |
Beef consomme with Julienne vegetables |
70 Kè |
| 0,25l |
Tomato soup with mascarpone |
65 Kè |
| 0,25 l |
Creamy root celery soup |
65 Kè |
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Salads |
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Caesar salad with grilled chicken breast, bacon, anchovy dressing and parmesan |
175 Kè |
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Ceasar salad served with prawn´s skewer in tempura, anchovy dressing and parmesan |
225 Kè |
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Mixed Greek salad with fetta,black olives and chilli peppers filled with fetta |
140 Kè |
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Salad with avocado, strawberries, goat cheese, walnuts and honey orange dressing |
165 Kè |
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Salad from baby spinach with marinated salmon, parmesan croutons and sun dried tomatoes |
150 Kè |
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Baked beetroot on red wine, garlic and rosemary, served with rucola and frise salad, |
145 Kè |
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goat cheese and estragon vinegar |
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Home made pasta & Risotto |
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Black cuttlefish spaghetti with prawns, garlic, spring onion and cream |
170 Kè |
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Pappardelle with lamb ragú cooked in red wine |
210 Kè |
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Spaghetti Aglio, olio e panchetta con peperoncino |
150 Kè |
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Gnocchi with tomatoes, goat cheese and basil |
165 Kè |
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Mushroom risotto with truffle oil and parmesan |
190 Kè |
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Saffron risotto with tiger prawn |
195 Kè |
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Beetroot risotto with rucola and parmesan chip |
175 Kè |
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Fish |
| 150 g |
Yellowfin Tuna with lime sauce, capari and sun dried tomatoes |
275 Kè |
| 200 g |
Grilled salmon with vegetables |
235 Kè |
| 200 g |
Baked salmon with nori seaweed marinated in lemon grass, served with Kenya beans and |
265 Kè |
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red onion |
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| 200 g |
Sea bass in papillote with vegetables and cherry tomatoes |
280 Kè |
| 350 g |
Grilled Dorada Royal served with roasted sweet-fennel and coriander-chilli sauce |
295 Kè |
| 3 psc |
Black tiger prawns on white wine with variation of salads |
295 Kè |
| 350 g |
Mussels fried on shallot and julienne vegetables |
195 Kè |
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Lamb |
| 200 g |
Grilled rack of lamb in honey crust, served on rucola salad |
355 Kè |
| 200 g |
Grilled lamb saddle with curry-honey sauce, served with Arabic rice |
360 Kè |
| 1 ks |
Roasted shank of lamb on vegetables and herbs |
295 Kè |
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Duck |
| 200 g |
French Duck breast served on caramelized beans and red onion, with cherry beer sauce |
265 Kè |
| 200 g |
French Duck breast served with parsnip on maple sirup and demi-glace sauce with |
275 Kè |
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blackstrap |
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Chicken |
| 200 g |
Chicken breast beaked with parmesan cheese and vegetables |
210 Kè |
| 200 g |
Chicken breast with almond crust, filled with asparagus and blue cheese sauce |
220 Kè |
| 200 g |
Roasted Chicken breast with cornflour stuffing, served with savoy cabbage |
230 Kè |
| 12 ks |
Chicken wings in piquant honey marinade, served with sour cream and fresh vegetables |
195 Kè |
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Beef |
| 200 g |
Beef fillet steak with baby spinach and edible chestnuts |
365 Kè |
| 200 g |
Beef fillet steak with chilli peppers on rucola salad and parmesan |
365 Kè |
| 200 g |
Beef fillet steak with fine pepper sauce |
365 Kè |
| 200 g |
Beef fillet steak with chanterelles sauce |
375 Kè |
| 400 g |
Beef sirloin steak with roasted mushrooms and green beans with bacon |
295 Kè |
| 400 g |
Beef sirloin steak with hot sauce from chilli peppers and beans |
295 Kè |
| 400 g |
Beef sirloin steak with fried onion |
295 Kè |
| 200 g |
Hamburger from beef sirloin, served on crispy bun with fresh vegetables, |
195 Kè |
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cheddar cheese and bacon |
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Pork |
| 200 g |
Grilled pork fillet with vegetables and thyme demi-glace sauce |
245 Kè |
| 200 g |
Pork fillet baked in parma ham, served with plum sauce |
250 Kè |
| 200 g |
Pork fillet filled with marinated salmon and fetta cheese, served with asparagus risotto |
275 Kè |
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Side dishes |
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Home made julienne french fries |
45 Kè |
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Potatoes gratinated with cream |
65 Kè |
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Potatoe parmesan pure |
55 Kè |
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Mashed potatoes with bacon and spring onion |
50 Kè |
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Jasmine rice |
40 Kè |
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Blanched vegetables |
65 Kè |
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Grilled mediterranean vegetables |
70 Kè |
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Fresh mix vegetable salad |
65 Kè |
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Couscous |
60 Kè |
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Garlic bread - baguette |
55 Kè |
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Butter chive bread - baguette |
45 Kè |
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Bread |
20 Kè |
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Sauces: garlic, pepper, demiglace |
35 Kè |
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Selection of italian cheese |
215 Kè |
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Desserts |
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Chocolate fondant with vanilla sauce |
95 Kè |
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Panna Cotta |
90 Kè |
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Home-made fruit dumplings |
85 Kè |
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Tower of strawberry with crème fraîche |
90 Kè |
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Chocolate brownies with ice-cream |
90 Kè |