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THE MENU
APPETIZERS Cod carpaccio with lemon confit and fennel salad 7,5 Caesar salad with anchovy, crouton and Parmesan cheese 7 Bayonne ham with sweet potato, butterhead lettuce and tarragon mayonnaise 6,5 Ricotta filled ravioli with artichoke and sage butter 7,5
MAIN DISHES Veal loin with vanilla and green vegetables with red wine sauce 18 Quail filled with red onion and pancetta; gnocchi and pointed cabbage 17,5 Basil marinated eggplant with mozzarella and oven-baked tomato 16 Plaice fillet with chanterelle mushrooms and crustacean sauce 17 Risotto of the Day 18,50
DESSERTS Nectarine & raspberry tartlet with custard 6,5 Rhubarb with marinated strawberries and sweet curd 5,5 Dark chocolate mousse with blackberries 7
Lemon crème with yogurt parfait and almond shortbread 6 Selection of cheeses 9,50
Chef’s Menu: 3-Courses 32,50. 4-Courses 36,50
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